Truffled Potato Gratin
Recipe courtesy of: Jay Pierce, author of Shrimp, A Savor the South Cookbook and Executive Chef, The Marshall Free House, Greensboro, NC
½ c thinly sliced yellow onions
¼ c unsalted butter
1 ea Portobello mushroom
2 c heavy cream
¼ tsp thyme, dried
1 ½ tsp kosher salt, divided
¾ tsp ground black pepper, divided
nonstick pan spray
3 medium Yukon Gold potatoes (about 3 cups when sliced)
12 oz Grafton Village Cheese Truffle Cheddar, grated
Preheat oven to 400 degrees.
Scrape the gills from the underside of the Portobello and reserve. Cut mushroom in half, then slice thinly. Melt butter in skillet over medium heat; add onions and cook 3-5 minutes or until soft. Add mushrooms, thyme, ½ tsp salt, and ¼ tsp pepper; cook three more minutes. Add cream, bring to a simmer. Simmer one minute, remove from heat and stir in reserved Portobello gills.
Spray the bottom and sides of a 9×13 casserole dish.
Thinly slice one potato and distribute evenly in the bottom of the casserole dish. Sprinkle with ½ tsp salt and ¼ tsp pepper. Cover with 1/3 of the cheese. Thinly slice another potato, spread into an even layer and cover with 1/3 of the cheese. Thinly slice remaining potato, spread evenly, cover with reserved mushroom cream sauce and top with remaining cheese.
Cover pan with parchment paper, then foil and bake for 35 minutes covered. Remove paper and foil and bake an additional 40 minutes uncovered.
Test with a toothpick in center to verify that potatoes are tender. Allow to rest for 10 minutes on the stove top before serving.