Ingredients:
½ oz. dried wild mushrooms
1 cup boiling water
8 medium-size Yukon Gold or Yellow Finn potatoes, 1 3/4 to 2 lbs.
1 1/2 tablespoons unsalted butter
1 lb. button mushrooms, thinly sliced
2 teaspoons fresh chopped thyme
Salt and freshly ground pepper
3 oz. blue-veined cheese, room temperature, Gorgonzola, Stilton, Maytag Blue, Roquefort
2 1/2 cups heavy cream
1/2 cup finely grated Parmesan cheese
Directions:
- In a small bowl, combine the dried wild mushroom and boiling water. Let sit 1 hour.
- Drain the mushrooms and reserve the soaking liquid for another use. Chop the mushrooms and reserve.
- Preheat an oven to 400°F.
- Slice the potatoes into 1/16th" slices. Place in cold water until ready to use. Oil a 3 qt. gratin or baking dish.
- Melt the butter in a large frying pan over medium high heat. Add the button mushrooms, revived wild mushroom and thyme and cook until the mushrooms are tender and the liquid is absorbed, 5 to 8 minutes. Season with salt and pepper.
- In a bowl, mash the blue cheese with the heavy cream, salt and pepper. Mix well.
- Place one-third of the potatoes on the bottom of the baking dish. Distribute one-half of the mushrooms on top of the potatoes.
- Add another one-third of the potatoes and continue in this manner, finishing with the potatoes, until all of the vegetables are used.
- Pour the cream over the vegetables. Sprinkle with Parmesan cheese.
- Bake in the upper third of the oven until the potatoes are tender and the cream is almost absorbed, 40 to 50 minutes.