IngredIents (serves 4):
- 110g of fresh shiitakes (discard shiitake stems), sliced
- 150g Portobello mushrooms, trimmed and sliced 1/4 inch thick
- 11⁄4 tablespoons unsalted butter
- 3⁄4 teaspoons minced garlic
- 600g potatoes
- 3⁄4 cups heavy cream
- 3⁄4 cups whole milk
- 3⁄4 teaspoons salt
- 1⁄4 teaspoon white pepper
- 1/8 teaspoon freshly grated nutmeg
- 1⁄2 cup finely grated Gruyere or other cheese(1 cup)
• Put oven rack in middle position and preheat to 400°F/ 200°C.
• Cook shiitake in 1⁄2 tablespoon butter in a large nonstick skillet over moderate heat. Add salt and pepper to taste and stir until mushrooms are tender for about 5 minutes or until there is no liquid. Transfer to a bowl.
• Cook Portobello in remaining butter in skillet, stirring, until liquid is evaporated and mushrooms are tender for about 4 minutes. Transfer to bowl with shiitake and toss mushrooms with 1⁄2 teaspoon garlic.
• Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
• Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
• Bake gratin until top is golden brown and potatoes are tender, 25 – 30 minutes.
• Let stand 10 minutes before serving.
Love chestnuts? Add them in for the extra oomph!
"Source: PRIME magazine Issue Dec-Jan 2016. Reproduced with permission"
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