WILD MUSHROOM and POTATO GRATIN
Serves 8-10 ppl When it come to potato side dishes, this has to be one of my all time favorites. Its has richness from the cream, earthiness from the mushrooms and saltiness from the Parmesan cheese. All the of these flavor profiles make it the perfect accompaniment to a lean piece of venison.
2 tablespoons olive oil 2 1/2 pounds Yukon Gold potatoes, cut into 1/8-inch-thick slices 1 cup heavy whipping cream 1 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
Kosher salt and black pepper
12 ounces sautéed wild mushrooms
Preheat the oven to 375°F. Sauté your wild mushrooms to your liking and set aside.
Brush a 13x9x2-baking dish with 2 tablespoons of the olive oil.
Arrange a layer of about 1/3 of the potatoes, slightly overlapping (like fallen dominos) in the dish. Season the potato layer lightly with salt, pepper, thyme and rosemary.
Pour a 1/4 cup of cream over the potato layer and sprinkle with 1/4 cup of cheese on top. Add the sautéed mushrooms on top in an even layer. Sprinkle a little more cheese on top of the mushroom.
Repeat layering 1/3 of potatoes, seasoning lightly with salt, pepper, herbs, 1/4 cup cream, and 1/4 cup cheese two more times.
Bake uncovered until potatoes are fork tender, for about 40 minutes. Remove the pan from the oven and top the potatoes one final time with 1/4 cup cream and 1/4 cup cheese. Bake for 15-20 later until the top has browned nicely.