Classic Potato Mushroom Gratin

The wild mushrooms and thyme layered with the potatoes give this gratin an intense earthy twist.

Servings: 10

Ingredients:

2 tablespoons unsalted butter
2 tablespoons minced shallots
4 cups wild cremini mushrooms, thinly sliced
2 tablespoons chopped chives
1 cup fresh plain breadcrumbs
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 pound sharp white Cheddar cheese grated
1/4 cup all-purpose flour
5 pounds Russet potatoes, peeled and cut into 1/4-inch slices on the diagonal
4 cups chicken broth
1 cup heavy cream
1/3 cup Dijon-style mustard

Method:

In a medium non-stick skillet, heat half the butter and saut‚ the shallots just until they turn translucent. Add the mushrooms and saut‚ until they turn brown. Remove from the heat and stir in the chives.

Melt the remaining butter in another large non-stick. Add the breadcrumbs and stir until they are golden brown. Cool the crumbs.

Preheat the oven to 400 degrees. Butter a 15 x 10-inch casserole dish. Mix together the salt, pepper, and thyme. In a large bowl combine the Cheddar cheese with the flour. Arrange 1/3 of the potatoes in the bottom of the pan. Follow with half of the mushrooms. Sprinkle 1/3 of the herb mix and the cheese mixture. Repeat the layering two more times, placing the last of the mushrooms just under the cheese in the top layer. Whisk the chicken broth with the cream and the mustard and pour over the potatoes.

Bake for 30 minutes. Sprinkle the breadcrumbs over the top and bake until the potatoes are tender and the top is golden brown, about 1 hour more. Let stand 15 minutes before serving.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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