Shiitake Mushroom And Yukon Gold Potato Gratins With Fresh Herbs Recipe

Name: Shiitake Mushroom And Yukon Gold Potato Gratins With Fresh Herbs Recipe
Ingredients: 12 sprig fresh italian parsley, stemmed; 8 sprig thyme, stemmed; 2 sprig winter savory or rosemary, stemmed; 2 large cloves garlic, chopped finely; 2 tablespoon unsalted butter; 4 tablespoon extra-virgin olive oil; 1 1/2 pound fresh shiitake mushrooms, stems trimmed, cut into 1/8-inch slices; 2 large shallots, quartered and sliced finely; 1/2 teaspoon sea salt; freshly ground pepper, to taste; 1 1/2 cup whole milk; 1/2 cup heavy cream; 1/4 teaspoon sea salt, or to taste; freshly ground pepper, to taste; 1 pound medium yukon gold potatoes, cut into 1/8-inch slices using a mandoline or the blade attachment of a food processor; 4 ounce cave-aged gruyère, grated coarsely

Viviane Bauquet Farre - FoodandStyle.com|Nov. 7, 2011 10:58 am EST

2 (1 ratings)

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Deeply flavorful yet not too rich, these gratins make a delicious appetizer. But you can also serve them, with a couple of side vegetables, as a main course for a dinner party or a holiday meal.

Servings

8

Ingredients

12 sprig fresh italian parsley, stemmed
8 sprig thyme, stemmed
2 sprig winter savory or rosemary, stemmed
2 large cloves garlic, chopped finely
2 tablespoon unsalted butter
4 tablespoon extra-virgin olive oil
1 1/2 pound fresh shiitake mushrooms, stems trimmed, cut into 1/8-inch slices
2 large shallots, quartered and sliced finely
1/2 teaspoon sea salt
freshly ground pepper, to taste
1 1/2 cup whole milk
1/2 cup heavy cream
1/4 teaspoon sea salt, or to taste
freshly ground pepper, to taste
1 pound medium yukon gold potatoes, cut into 1/8-inch slices using a mandoline or the blade attachment of a food processor
4 ounce cave-aged gruyère, grated coarsely

Directions

Place the herbs and the garlic in the bowl of a food processor and pulse until chopped very finely. Or, place the herbs and garlic on a cutting board and chop finely. Set aside.
Heat a large nonstick skillet over high heat. Add the butter and oil. As soon as the butter is melted, add the mushrooms. Toss well and sauté for 6-8 minutes until golden, stirring only occasionally. Add the shallots and continue to sauté for 2 minutes until the shallots have softened. Add the herb-garlic mixture, salt, and pepper and continue to sauté for 30 seconds. Remove from heat and transfer to a bowl to cool slightly.
Preheat the oven to 375 degrees.
Whisk the milk, cream, salt, and pepper in a small bowl and set aside. Place 1/3 of the potato slices at the bottom of each ramekin*, enough to cover the surface. Top with ½ of the mushrooms. Then top with 1/3 of the potato slices. Top again with ½ of the mushrooms and finish with the remaining potato slices. Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake for 45-50 minutes until golden and bubbly. Remove from the oven and let cool for 5 minutes before serving. Serve the gratins in their molds.