Potato and Mushroom AuGratin
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.