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.
