- Portion size 8 servings
- 1 pkg mushroom
- 1 cup milk
- 1 cup whipping cream
- 1 tablespoon chopped fresh rosemary or thyme
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 clove garlic minced
- 2 lb (about 6 potatoes) Yukon Gold potatoes
Preheat oven to 375°F (190°C).
Soak mushrooms in boiling water until softened, about 15 minutes.
Drain, reserving liquid for another use; rinse and squeeze dry. Set aside.
Meanwhile, in heavy saucepan, combine milk, rosemary, whipping cream, salt, pepper and garlic; bring to boil over medium heat. Set aside and keep warm.
Peel potatoes; using sharp knife or food processor with slicing blade, cut into very thin slices.
Pour 1/3 cup (75 mL) of the milk mixture into greased 10-inch (25 cm) pie plate. Layer with half of the potato slices, overlapping slightly in concentric circle. Sprinkle with all the mushrooms. Repeat layering. Pour remaining milk mixture over top.
Place on baking sheet. Bake in bottom third of oven for about 20 minutes or until bubbling up side. Using spatula, press potatoes to submerge. Bake for another 30 minutes longer or until golden brown and potatoes are tender.
(Make-ahead: Let cool for 30 minutes; cover with foil and refrigerate for up to 1 day. Reheat in 375°F /190°C oven for about 40 minutes; remove foil and bake for another 5 minutes or until bubbly)
Let stand 15 minutes before serving.