Wild Mushroom Potato Gratin

Ingredients:

• 4 tablespoons black truffle oil
• 2 cups heavy cream
• 2 cups chicken stock
• Sea salt, to taste
• Freshly ground white pepper, to taste
• 3 cloves garlic, minced
• 2 bay leaves
• 5 sprigs fresh thyme, 2 whole and 3 stemmed and chopped
• 3 pounds red potatoes, peeled
• 8 ounces wild mushrooms, such as chanterelles, morels, cremini, shiitake, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
• 1 onions, halved and thinly sliced
• 8 ounces Gruyère cheese, grated

Preparation:

Preheat oven to 350 degrees F. Grease a Le Creuset Stoneware 10-1/2” X 7” with 1 tablespoon of truffle oil, set aside.

Meanwhile, in a large pot, stir together cream and chicken stock; add season with 1 teaspoon of sea salt and freshly ground black pepper.  Add garlic, bay leaf, and 2 thyme sprigs.

Using a mandolin, slice the potatoes about 3/8” thick and place directly into the cream mixture. When all of the potatoes are sliced, place the pot over medium-high heat and cook until potatoes are just starting to soften but still hold their shape, about 15 minutes. Remove from heat. Discard bay leaf and thyme sprigs. Set potatoes aside to cool slightly.

In a large skillet heat truffle oil over medium-high heat. Add mushrooms and onions; season with sea salt and freshly ground black pepper. Sauté until mushrooms soften and release their moisture and onions are translucent, about 10 minutes;

Stir in chopped thyme. Raise heat to medium-high and continue to sauté until mushrooms are crisp and golden brown. Remove from heat and set aside.

Using a slotted spoon, add 1/3 of the potatoes to the prepared casserole in an even layer. Distribute half of the mushroom and onion mixture evenly over the top. Pour 1/3 of cream mixture over the mushrooms and onions. Spread 1/3 of the Gruyère cheese evenly over the top.

Repeat. Top with the remaining 1/3 of potatoes. Carefully pour remaining cream mixture over the casserole until the liquid reaches 3/4 up the side of the casserole; spread remaining Gruyère cheese evenly over the top.

Place casserole in the oven and bake until potatoes are cooked through and sauce has thickened, about 30-40 minutes.

Cool for at least 10 minutes before serving.

Cooks’ Note: Use whichever combination of wild mushrooms that you like or are in season. Chanterelles and fresh morels are great options when available. Place the dried morels in a small bowl and cover with boiling water. Soak for 30 minutes.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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