Wild Mushroom–Potato Gratin

Name: Wild Mushroom–Potato Gratin
Yield: makes 8 servings
Ingredients: 1/2 pound fresh wild or exotic mushrooms, such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped; 2 1/2 tablespoons unsalted butter; 3/4 pound fresh cremini mushrooms, trimmed and sliced 1/4 inch thick; 1 1/2 teaspoons minced garlic; 3 pounds russet (baking) potatoes; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 1 1/2 teaspoons salt; 1/2 teaspoon white pepper; 1/4 teaspoon freshly grated nutmeg; 1 cup finely grated Gruyère cheese (2 ounces); Special equipment: a 15 by 10 by 2-inch oval gratin dish or other 3-quart shallow baking dish

November 7, 2012

Layers of potatoes smothered in cheese and mushrooms provide cozy comfort at any winter or holiday meal. This side—rich and creamy on the inside, toasted and crunchy on the top—will definitely warm you on a cold night. Gruyère cheese, sweet and salty, affords this dish its smooth texture, while the mushrooms add a distinctive flavor that will keep the family asking for seconds.

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