Individual Gratins with Shiitake Mushrooms and Yukon Gold Potatoes
Recipe and photo reprinted with permission by Viviane Banquet Farre
serves 8
For the mushrooms
12 sprigs fresh Italian parsley – stems removed
8 thyme sprigs – leaves removes from stems
2 sprigs winter savory or rosemary – leaves removes from stems
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 1/2 lbs fresh shiitake mushrooms – stems trimmed and cut in 1/8” slices
2 large shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 teaspoon sea salt
fresh ground pepper to taste
For the gratins
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon sea salt to taste
fresh ground pepper to taste
1 lb medium Yukon gold potatoes – cut in 1/16” slices (use mandoline or blade attachment of food processor)
4 oz coarsely grated cave–aged gruyere (about 1 cup)
8–1/2 cup capacity ramequins – lightly buttered
Step 1: Place the herbs on a cutting board and finely chop. Set aside.
Step 2:
Heat a large non-stick skillet to high heat. Add the butter and oil. As
soon as the butter is melted, add the mushrooms. Toss well and sauté
for 4 to 6 minutes until golden, stirring only occasionally. Add the
shallots and continue to sauté for 1 to 2 minutes until shallots have
softened. Add garlic, herbs, salt and pepper and continue to sauté for
30 seconds. Remove from heat and transfer to a bowl to cool slightly.
Step 3:
Pre-heat oven to 375°F. Whisk the cream, milk, salt and pepper in a
small bowl and set aside. Place a third of the potato slices at the
bottom of each ramequins, just to cover the surface. Top with half the
mushrooms. Then top with a third of the potato slices. Top again with
half the mushrooms and finish with the balance of the potato slices.
Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake
for 45 to 50 minutes until golden and bubbly. Remove from oven and let
cool for 5 minutes before serving. Serve the gratins in their molds.
Cook’s note: The gratins can be
baked, cooled and refrigerated up to 1 day, although they are best
eaten the day they are made. To serve, bring to room temperature and
bake at 375°F for 6 to 8 minutes until hot.
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