Recipe: Truffled Mushroom and Potato Gratin

Ingredients

• 2 tbsp butter, divided
• 1 tbsp olive oil
• 5 cups sliced mushrooms
• 1 clove garlic, minced
• 1 tbsp fresh thyme leaves
• 5 medium russet potatoes, sliced thin
• salt and fresh ground black pepper to taste
• 6 oz sottocenere cheese, grated
• 2 cups cream
• 1 cup chicken broth

Instructions

Step 1

Add 1 tbsp olive oil and 1 tbsp butter in a saute pan over med-high heat.
When the pan is hot, add 5 cups sliced mushrooms, a pinch of salt. Keep stirring and cooking for 15 - 20 minutes.

Step 2

In a baking plate, spread 1 tbsp butter, place 1/3 of you potatoes in a layer. Drizzle some salt and pepper on the top.
Add 1/2 of the mushroom, and 1/2 of the cheese. Place another 1/3 of potatoes in a layer, add the remaining cheese (except some for later) and mushroom. Then place the last layer of the remaining potatoes.

Step 3

Pour 2 cups cream, and 1 cup chicken broth in the baking plate.
Top with the remaining cheese. Cover the baking plate with foil loosely.

Step 4

Bake covered in an oven at 350F for 45 minutes. Then remove the foil, bake in the oven for another 15 minutes.