Recipe: Mushroom and Potato Gratin

I came up with this dish this past Tuesday. It was well received so I am going ahead and putting it together again for the Thanksgiving potluck we'll be going to this evening at the Presbyterian church.

Mushroom Mixture

• 2 Tbsp. vegetable oil
  
• 1 large onion, cut pole to pole, then sliced across thin
• Pinch crushed red chili pepper
  
• salt and pepper
• 3 cloves garlic, minced or crushed
• 1 tsp. dried thyme leaves
• 2 or 3 portabella mushrooms (or equivalent amount of brown creminis), trimmed and sliced
• 1/2 cup white wine
  

In a large skillet heat oil on medium heat. Add onions, chili pepper, sprinkle salt and pepper and fry until onions are soft and translucent. Add garlic and saute until fragrant, about a minute. Add thyme and mushrooms, saute until soft. Add wine and deglaze pan. Remove from heat and set aside.

Gratin

• 5-6 medium russet potatoes, peeled
  
• Mushroom mixture (above)
• 1 cup freshly grated Parmesan
• 1 cup cream
• Pinch cayenne pepper
• 1 tsp. salt
• Black pepper

Preheat over to 450F.

In a food processor fitted with slicing disc, slice potatoes (should be 1/8-inch slices). Place sliced potatoes in a bowl of cold water to prevent browning. Rinse and drain.

In a 13x9 baking dish, create a single overlapping layer of potatoes. Distribute 1/3 of mushroom mixture on top of potatoes. Sprinkle 1/3 of Parmesan over the mushroom mixture. Repeat two more times with potatoes, mushrooms, and Parmesan. Finish with one more layer of potatoes.

In a small bowl combine cream, cayenne, salt and pepper. Pour mixture over the potatoes. Cover with foil and bake for 35-40 minutes until bubbling and potatoes are soft. Uncover, distribute topping (see below, or alternatively some shredded cheddar) over top, return to oven and bake until topping is browned.

Topping

• Panko (Japanese breading mix)
• 1/2 cup Parmesan

Combine panko and Parmesan in a small bowl until well mixed. Set aside.