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Potato: Wild Mushroom Potatoes Au Gratin

Source of Recipe

Brian Johnson


Recipe Introduction

"Often potato gratin recipes are high in fat due to high quantities of cream, butter and or cheese. This wild mushroom potato au gratin recipe however is a much healthier choice. Flavored with wild mushrooms, chicken stock, fresh thyme and white wine. Take from a recipe I developed years ago for a Thanksgiving dinner."

List of Ingredients

10 large whole Idaho russet potatoes
2 cups shitake mushrooms (sliced)
2 cups oyster mushrooms (sliced)
2 cups button mushrooms (sliced)
1/3 cup shallots (sliced - or sub yellow onion)
2 tablespoons fresh thyme
1 tablespoon fresh cracked black pepper
1 cup dry white wine
2 1/2 cups canned chicken broth
1 teaspoon salt
2 tablespoons whole butter




Recipe

Peel the potatoes and slice crosswise to create "chip" like pieces. Place the sliced potatoes into a bowl with water and reserve. Clean the mushrooms, remove the stem from the shitake mushrooms and slice. Slice the oyster mushrooms, and button mushrooms and reserve. Saute all the mushrooms and shallots in whole butter until the mushrooms are cooked through. Add the white wine and cook for another 5 minutes, next add the chicken broth and fresh thyme, salt and pepper. Cook for an additional 5 minutes to combine the flavors. Remove the mushroom mixture from the heat and strain reserving the mushrooms and cooking liquid.

Grease a 2.5 inch high by 8 inch wide and 10 inch long pan with whole butter. Line the bottom of the pan with the potatoes slices to create a solid layer. Next add half the mushrooms evenly over the potatoes and pour some of the cooking liquid over the mushrooms. Repeat with the potatoes to create another layer of potatoes, follow with the remaining mushrooms and some of the cooking liquid. Place the remaining potatoes slices over the mushrooms, pour any remaining cooking liquid over the potato gratin and finally spray the top of the potatoes with olive oil spray.

Bake in a 350 degree oven covered for about 25 minutes, remove uncover and return to the oven and continue to cook until the potatoes are golden brown (10 - 20 minutes). Remove the gratin from the oven and let sit uncovered for 10 minutes before serving.

Serves 10