Shiitake Mushroom And Yukon Gold Potato Gratins With Fresh Herbs Recipe

Name: Shiitake Mushroom And Yukon Gold Potato Gratins With Fresh Herbs Recipe
Ingredients: 12 sprigs fresh italian parsley, stemmed; 8 sprigs thyme, stemmed; 2 sprigs winter savory or rosemary, stemmed; 2 large cloves garlic, chopped finely; 2 tablespoons unsalted butter; 4 tablespoons extra-virgin olive oil; 1 1/2 pound fresh shiitake mushrooms, stems trimmed, cut into 1/8-inch slices; 2 large shallots, quartered and sliced finely; 1/2 teaspoon sea salt; freshly ground pepper, to taste; 1 1/2 cup whole milk; 1/2 cup heavy cream; 1/4 teaspoon sea salt, or to taste; 1 pound medium yukon gold potatoes, cut into 1/8-inch slices using a mandoline or the blade attachment of a food processor; 4 ounces cave-aged gruyère, grated coarsely

www.thedailymeal.com

2 (1 ratings) Print Deeply flavorful yet not too rich, these gratins make a delicious appetizer.

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Ingredients

12 sprigs fresh italian parsley, stemmed
8 sprigs thyme, stemmed
2 sprigs winter savory or rosemary, stemmed
2 large cloves garlic, chopped finely
2 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 1/2 pound fresh shiitake mushrooms, stems trimmed, cut into 1/8-inch slices
2 large shallots, quartered and sliced finely
1/2 teaspoon sea salt
freshly ground pepper, to taste
1 1/2 cup whole milk
1/2 cup heavy cream
1/4 teaspoon sea salt, or to taste
1 pound medium yukon gold potatoes, cut into 1/8-inch slices using a mandoline or the blade attachment of a food processor
4 ounces cave-aged gruyère, grated coarsely