Yukon Gold And Mushroom Gratin Recipes

YUKON GOLD POTATO AND WILD MUSHROOM GRATIN WITH BLUE CHEESE

Steps:

• Position rack in top third of oven and preheat to 400°F Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1/2 cup half and half. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 1 1/2 cups half and half.
• Melt butter in heavy large pot over medium-high heat. Add mushrooms, sherry, shallot, garlic and herbs; sauté until mushrooms, garlic and shallot are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.).
• Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.
• Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 to 40 minutes longer. Let stand 10 minutes; serve hot.

YUKON GOLD AND MUSHROOM GRATIN

Steps:

• Preheat oven to 375.
• Melt butter in medium skillet over medium-high heat.
• Add mushrooms and saute until brown and soft, about 6 minutes.
• Generously butter square baking dish.
• Cut potatoes into 1/8th inch slices (I do not peel them).
• Arrange 1/3 of potatoes in the bottom of the baking dish.
• Spoon 1/3 of mushrooms on top of the potatoes.
• Sprinkle with salt and pepper.
• Repeat with 2 more layers of potatoes, mushrooms and salt and pepper.
• Pour evaporated milk over layered dish.
• Cover with foil and bake 45 minutes.
• Remove foil and bake another 20 minutes.
• Let stand 10 minutes before serving.