POTATO PORTOBELLO GRATIN
Instructions:
- 5 or 6 Yukon gold potatoes, peeled
- 2 or 3 Portobello mushroom caps, sliced thin
- 1 cup grated hard cheese such as Parmesan or Asiago
- 3/4 cup half and half
- Kosher salt and ground black pepper
- Heat oven to 400 degrees and butter a 9 by 13−inch baking dish and set aside.
- Using a mandolin, V−slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8−inch thick. (If you don\'t want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.)
- Create the first layer by laying the slices in overlapping rows.
- Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don\'t over−do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won\'t set.)
- Continue building layers until you\'re out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
- Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers.
- Add remaining liquid only if half and half does not come to the surface when you push down.
- Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour.
- Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden−brown.
- Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.
- Yield: 6 to 8 servings