Potato and Shitake Mushroom Gratin


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This makes a perfect meal for that vegetarian coming to dinner or if you feel like a lighter, meat-free meal.

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  • 6 Tbs. butter
  • 1 1/2 lb. fresh mushrooms, quartered
  • 1 1/2 lb. fresh shiitake mushrooms, stemmed and coarsely chopped
  • 3 Tbs. minced garlic
  • 2 tsp. dried thyme
  • 1 tsp. dried rosemary, crushed
  • Salt to taste
  • Ground black pepper to taste
  • 2 C. chicken or vegetable broth
  • 3 lb. Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
  • 2 C. Parmesan cheese
  • 2 C. heavy cream
  • 1 1/4 tsp. salt
  • 1 tsp. ground black pepper
  • 2 C. Half & Half cream

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Melt butter in a large pot over high heat. Sauté mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside. Preheat to 375 degrees.

Butter a 13x9x2 inch baking dish. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top. In a large bowl, mix together the half and half, heavy cream, 1 1/4 tsp. salt, and 1 tsp. pepper. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and

15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.

Yield: 12 servings

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