Potato and Mushroom AuGratin
2 cups milk
1 cup whipping cream
2 cloves garlic
½ tsp thyme
2 bay leaves
2 Tsp olive oil
3 pounds mushrooms, sliced
1 leek, cut in rings
Salt and pepper
3 pounds baking potatoes, sliced paper‐thin
1 Tbsp parsley
1 Tbsp chives
1 cup Asiago cheese, grated
1 Preheat oven to 375° F.
2 In a saucepan, combine milk, cream, garlic, thyme, and bay leaf over low‐medium heat; heat to just under a boil.
3 Remove from heat, cover, and steep for 20 minutes.
4 Coat a skillet with olive oil and place over medium heat.
5 Sauté mushrooms and leeks for 5 minutes to evaporate the liquid; season with salt and pepper.
6 Butter a large casserole dish and arrange ⅓ of the sliced potatoes on the bottom of the pan, overlapping them slightly.
7 Season the potatoes with chopped parsley, chives, salt, and pepper.
8 Top potatoes with half of the mushroom mixture; repeat layering ⅓ of the potatoes and remaining mushrooms.
9 Arrange remaining potatoes on top.
10 Press the layers down with a spatula to condense.
11 Remove solids from the infused milk and pour over potatoes; sprinkle the surface with cheese.
12 Cover the pan with foil and bake for 1 hour or until tender.
13 Uncover and bake for another 15 minutes until cheese melts and is golden around the edges.
14 Let stand for 10 minutes before cutting.