For a more elegant presentation, we cut out rounds from the gratin with a 4-inch cookie cutter.
Active time: 45 min Start to finish: 2 hr
•Instead of using 1/2 lb of 1 type of wild or exotic mushroom, you could use 1/4 lb each of 2 types.
Recipe information
Total Time
2 hr
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat to 400°F.
Step 2
Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.
Step 3
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 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
Step 4
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.
Step 5
Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.
