Layer thinly sliced potatoes with oyster mushrooms for a dish substantial enough to serve along with a salad for supper. Or pair this dish with lamb, chicken or fish for a full-fledged dinner.
- Portion size 6 servings
- 2 lbs waxy red skinned potatoes (6 to 8)
- 1/4 lb fresh oyster mushroom
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped shallots
- 1/4 cup finely chopped fresh parsley
- 1 clove garlic minced
- 2 tablespoons soft butter
- 1/3 cup finely grated Parmesan cheese
- 1 cup light cream
- 1 cup whipping cream
Peel potatoes, slice thinly and place in bowl of cold water while preparing remaining ingredients. Cut oyster mushrooms into thin slices; toss with onion, parsley and garlic. Drain potatoes and pat dry.
Generously butter 11-inch (28 cm) oval gratin dish or 11 - x 7-inch (2 L) baking dish with about 2 tsp (10 mL) of the butter. Spread one-third of the potatoes over bottom. Sprinkle with half the mushroom mixture. Dot with one-third of the cheese and one-third of the remaining butter. Season lightly with salt and pepper. Repeat layers once; cover top with overlapping rows of potatoes. Mix together light and heavy creams; pour over potatoes. Sprinkle with remaining cheese and dot with remaining butter. Season lightly with salt and pepper.
Bake in 325ºF (160ºC) oven, basting occasionally with bulb baster, until potatoes are tender and top is crisp, 1-1/2 to 1-3/4 hours.