A Conscious Feast by Nicole Aloni

Portobello Mushroom and Potato Gratin Recipe

Of all the classic dishes I learned at cooking school, gratins have always been one of my favorite concepts. Potato is traditional; the addition of mushrooms here adds another layer of earthy goodness. This dish can be assembled up to 1 day before and baked at party time or the gratin may be completely baked the day before and reheated to serve.

EASE OF PREPARATION: Easy & Creative

Makes 10 servings

• 8 tablespoons unsalted butter (1 stick)
• 2 teaspoons minced garlic
• 1 pound fresh Portobello (or oyster or shiitake mushrooms), sliced fine
• 2 teaspoons kosher salt
• 1/4 cup dry white wine
• 2 cups cream
• 2 tablespoons minced fresh thyme
• 1/2 teaspoon ground nutmeg
• 4 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
• 3/4 teaspoon freshly ground black pepper
• 1 cup homemade chicken stock (vegetable broth is a good substitute for vegetarians)
• 1 1/3 cups grated Fontina or Parmesan cheese
• 3/4 cup Panko or fine breadcrumbs

Preheat the oven to 350° F. Butter a 4-quart casserole dish and set aside.

1. In a large sauté pan, heat 3 tablespoons of butter to sizzling. Add the garlic, mushrooms, and 1 teaspoon salt. If you don’t have a very large sauté pan, you may need to cook this in 2 batches. Sauté until the mushrooms are softened, about 5 minutes. Add the white wine and simmer for 3 minutes longer. Add the cream, thyme, and nutmeg. Bring to a simmer and let cook for 3 to 4 minutes, then remove from the heat and let cool.
2. Combine the cooled mushroom mixture, potatoes, chicken broth, and remaining salt and black pepper. Toss to mix and place half of the mixture in the buttered baking dish. Dot with half of the remaining butter. Add the remaining potato mixture, spreading to lie flat and even. Top with the remaining butter. Cover the dish with buttered parchment paper and then foil. (The dish can be completed through this stage and refrigerated for up to 1 day before baking.) Bake in the oven for 55 minutes.
3. Uncover the dish and sprinkle it with the grated cheese and breadcrumbs. Reduce the oven to 325° F and continue to bake for about 30 minutes, until the potatoes are tender, bubbling, and golden. Let rest for 5 to 10 minutes before serving.