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Categories:Viewed: 24 - Published at: 3 years ago
Ingredients
- 5 ounces stilton blue cheese, crumbled, room temperature (about 1 1 /2 cups)
- 2 cups half-and-half
- 1 teaspoon salt
- 12 teaspoon pepper
- 1 12 tablespoons butter
- 2 tablespoons sherry wine
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 lb mixed fresh wild mushroom, thickly sliced (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog)
- 1 12 teaspoons chopped fresh thyme or 34 teaspoon dried thyme
- 2 lbs yukon gold potatoes, peeled, very thinly sliced into rounds
Method
- Position rack in top third of oven and preheat to 400F Butter 13 x 9 x 2-inch glass baking dish.
- Place cheese in medium bowl; add 1/2 cup half and half.
- Using fork, mash mixture to chunky paste.
- Mix in 1 teaspoon salt and 1/2 teaspoon pepper.
- Mix in remaining 1 1/2 cups half and half.
- Melt butter in heavy large pot over medium-high heat.
- Add mushrooms, sherry, shallot, garlic and herbs; saute until mushrooms, garlic and shallot are tender and liquid cooks away, about 8 minutes.
- (Cheese sauce and mushrooms can be made 8 hours ahead.
- Cover separately and chill.
- ).
- Arrange half of potatoes on bottom of prepared dish.
- Spoon 3/4 cup cheese sauce evenly over.
- Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes.
- Top with remaining cheese sauce.
- Cover dish with foil.
- Bake gratin 30 minutes.
- Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 to 40 minutes longer.
- Let stand 10 minutes; serve hot.
