Martha Stewart Living
Makes 10-12 servings
2 tablespoons unsalt butter +M4 dish
1 onion 1/2-in dice
2 pounds asst. wild mushrooms clean and chop
1/4 cup dry white wine
Salt and pepper
1 cup (4 oz) gruyére cheese
1 cup (3.5 oz) parmesan cheese
1 1/2 pounds Yukon gold potatoes peeled
1 tablespoon fresh chop thyme
3/4 cup milk
1/2 cup heavy cream
Preheat oven to 350.
Butter a 9-by-13-inch casserole or baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion, and saute until softened, about 5 minutes. Add mushrooms, in two batches, and cook, stirring occasionally, until they have released their juices and most of the liquid has evaporated. Add white wine and cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes more. Remove from heat, season with salt and pepper, and set aside.
Combine Gruyere and Parmesan in a small bowl, and set aside. Cut potatoes into 1/8-inch-thick slices. Plate a layer of potato slices, slightly overlapping, in the bottom of the casserole dish. Sprinkle gently with half the chopped thyme, and a pinch each of salt and pepper. Sprinkle with a third of the cheese and half the mushroom mixture. Repeat, layering potatoes, remaining thyme, and salt and pepper, and all but 2 tablespoons cheese, and the remaining mushroom mixture. Arrange the remaining potato slices, slightly overlapping, around the edge of the casserole. Combine milk and cream, and pour over the top. Cover top loosely with foil, and bake until filling is bubbly about 1 hour. Remove foil. sprinkle with the remaining cheese, and bake until top is golden, about 20 to 30 minutes more. Let set about 10 minutes. Serve warm.
MXF
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