POTATO AND WILD MUSHROOM GRATIN
1 1/2 lbs. Mushrooms, mixture of button, shiitake, oyster and portobello
(whatever your preference)
3 tbsps. butter or olive oil
2 tbsps. Fresh thyme, minced or 2 tsps. dried
2 cloves garlic, minced
Salt and pepper to taste
4-6 potatoes, peeled and very thinly sliced (food processor works the best)
1 1/2 cups Gruyere, grated
1/2 cup chicken broth
1/4 cup grated Parmesan
1 tbsp. minced parsley
Preheat oven to 375°F.
Clean mushrooms and slice thinly or coarsely chop. Melt butter or olive oil in a large saucepan over medium-high heat. Add mushrooms and cook until lightly browned. Add thyme and garlic and cook 2 to 3 minutes more. Season with salt and pepper.
Lightly grease a gratin or lasagna dish. Place a layer of potatoes on bottom overlapping slightly. Sprinkle some mushroom mixture over and top with some of the grated cheese. Continue layering until all ingredients have been used up.
Mix chicken broth and cream together and pour over potatoes. Top with the grated Parmesan and parsley and bake for 45-50 minutes or until liquid is absorbed and top is golden brown. Let sit for 5 minutes before cutting into wedges.