Wild Mushroom–Potato Gratin
Layers of potatoes smothered in cheese and mushrooms provide cozy comfort at any winter or holiday meal. This side—rich and creamy on the inside, toasted and crunchy on the top—will definitely warm you on a cold night. Gruyère cheese, sweet and salty, affords this dish its smooth texture, while the mushrooms add a distinctive flavor that will keep the family asking for seconds.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Put the oven rack in the middle position and preheat the oven to 400°F.
Step 2
Cook the chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and the mushrooms are tender, about 8 minutes; transfer to a bowl. Cook the cremini in the remaining 1 1/2 tablespoons butter in the skillet, stirring, until the liquid is evaporated and the mushrooms are tender, about 8 minutes; transfer to the bowl with the wild mushrooms. Toss the mushrooms with 1 teaspoon garlic.
Step 3
Peel the potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring the potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from the heat. Transfer half of the potatoes to a buttered gratin dish with a slotted spoon, spreading evenly. Spread the mushrooms evenly over the potatoes, then top with the remaining potatoes. Pour the cooking liquid over the potatoes and sprinkle with the cheese.
Step 4
Bake the gratin until the top is golden brown and the potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.
