Be forewarned - this is comfort food at its best. There's no claim here that this is "diet food." And, although we don't usually eat such luxurious dishes on a daily basis in my house, it's a great recipe to indulge in when company is coming over or for a lovely Sunday family dinner.
A mixture of thinly-sliced potatoes, slivered mushrooms, heavy cream, real butter and Parmesan cheese come together in this recipe to create an amazing gratin that is a splendid side dish to roasted chicken or grilled meat. You can go the "lighter" route, however, and serve alongside a beautiful, fresh side salad.
Years ago I read that soaking the potato slices in water prior to assembling a potato gratin makes a world of difference. So, I've always done so for this recipe. It removes a lot of the starch so that the potatoes aren't so "gummy" once baked.
Mushrooms contribute a fabulous earthy flavor to the dish. The flavor of the mushrooms and minced garlic in this recipe combines with the cream to create a scrumptious sauce that permeates the potatoes oh, so delicately.
You'll, basically, be slicing the potatoes and soaking them in water first. Then, after prepping the mushrooms and garlic, the cream will be gently heated (and infused with thyme and garlic). Everything will get layered in a casserole dish and baked to golden-bliss perfection.
Serves 6.
