Wild Mushroom Potato Gratin

1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped - used 1 lb. chanterelles
2 1/2 tablespoons unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick (used all chanterelles)
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes - used 4 lbs.
1 1/2 cups heavy cream - used 2 cups straus family creamery half & half
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup) - used 4 oz.

Special equipment: a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish

Put oven rack in middle position and preheat to 400°F.

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.

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 (used 12 quart pot), stirring once or twice, then remove from heat.

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.

Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.

Cooks' note:

• Instead of using 1/2 lb of 1 type of wild or exotic mushroom, you could use 1/4 lb each of 2 types.

• For a more elegant presentation, cut out rounds from the gratin with a 4-inch cookie cutter.

Serves: 8

Source: Gourmet magazine, September 2003

Prepared by: Lena for the December 2013 meeting.