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Categories:
shallot gold potatoes unsalted butter shiitake mushrooms porcini mushrooms fresh thyme fresh rosemary chicken stock heavy cream Gruyere cheese Parmesan cheese breadcrumbs salt black pepper
Viewed: 12 - Published at: 6 years agoIngredients
- 1 cup shallot, minced
- 2 lbs yukon gold potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 1 lb shiitake mushrooms (or a mixture of both) or 1 lb cremini mushroom, thinly sliced (or a mixture of both)
- 1/2 ounce dried porcini mushrooms, re-hydrated and coarsely chopped (if available)
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3/4 cup chicken stock
- 1 3/4 cups heavy cream, divided
- 2 cups gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 3/4 cup breadcrumbs, seasoned with a little garlic, salt and pepper
- sea salt, to taste
- black pepper, to taste
Method
- Preheat the oven to 400 degrees with the rack in the upper half of the oven.
- Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
- Melt the butter in a large saute pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
- Add the re-hydrated porcinis to the pan (if using) and saute until the liquid from the mushrooms has evaporated.
- Season the mushrooms with salt and pepper.
- Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
- Use an oiled 3-quart baking dish.
- Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
- Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
- Cover with foil.
- Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 1/2 hours.
- Uncover and top with breadcrumbs and cook until golden, about 15 minutes.
