Purple Potato, Mushroom And Fontina Gratin

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 cup	118ml	Shallots - thinly sliced
4 oz	113g	Fresh Shiitake mushrooms - stemmed, caps sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Purple potatoes - peeled, sliced thin
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground nutmeg
1 cup	237ml	Whipping cream
1/2 cup	118ml	Vegetable Stock or chicken stock - see * Note
1 cup	146g / 5.1oz	Grated Fontina cheese

Recipe Instructions

* Note: See the "Vegetable Stock" recipe which is included in this collection.

Preheat oven to 400 degrees.

Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper.

Arrange half of mushroom mixture in bottom of a 13- by 9-inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over.

Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6338 broadcast 01-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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