Creamy Oyster Mushroom and Potato Gratin

Name: Creamy Oyster Mushroom and Potato Gratin
Yield: Serves 6
Ingredients: 2 pounds medium-small yellow-fleshed potatoes (about 10 potatoes); 2 pounds medium-small yellow-fleshed potatoes (about 10 potatoes); 1 pound medium or large oyster mushrooms; 1½ tablespoons butter; 2 medium shallots, chopped; ½ tablespoon kosher salt (omit if broth is salted); 1 cup vegetable or mushroom broth; 1 cup vegetable or mushroom broth; ⅔ cup heavy cream; ½ teaspoon grated nutmeg; ¼ teaspoon white pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

As common oyster mushroom caps bake, they exude their juices, then plump and soften in the creamy sauce. Treated this way, even less than ideal specimens come to life. Serve up with roast lamb and cress for a Sunday supper. Choose mushrooms with a minimum of stem base.

Ingredients

2 pounds medium-small yellow-fleshed potatoes (about 10 potatoes)
1 pound

Side dish
Gluten-free
Vegetarian

Method

Set oven to 375°F. Peel potatoes. If wider than 2 inches, halve lengthwise. Cut into thinnish slices. Place in 2½- to 3-quart baking dish that will hold all ingredients. Brush mushrooms clean if needed. Trim hard bits, if any, from base. Cut into large bite-size pieces.
Melt butter in large skillet over moderate heat. When foaming, add shallots and stir a minut