Tickle Our Taste Buds Winner-11/16

Congrats to Tanya Dickens for her 2nd meeting in a row, winning the Tickle Our Taste Buds. This dish was awesome. It won by a land slide. Enjoy making it for your family.

Potato and Shiitake Mushroom Gratin
INGREDIENTS:
6 tablespoons butter
1 ½ pounds fresh mushrooms, chopped
1 ½ pounds fresh shiitake mushrooms, stemmed and coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
¼ tsp of salt
Ground black pepper to taste
2 cups chicken broth (I like the Rachael Ray brand)
8-10 strips of cooked bacon, coarsely chopped
3 pounds Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
2 cups Parmesan cheese (fresh tastes & melts much better than pre-shredded)
2 cups heavy whipping cream
1 ¼ teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half cream

DIRECTIONS:

1. Melt butter in a large pot over high heat. Sauté mushrooms in butter until liquid evaporates, about 10-15 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
2. Preheat to 375 degrees Butter a 13x9x2” baking dish.
3. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
4. In a large bowl, mix together the half and half, heavy cream, 1 ¼ tsp salt, and 1 tsp pepper. Pour mixture over potatoes. Cover loosely with foil.
5. Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 30 minutes (depending on your oven it can take up to 2 hours). Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer. Top with chopped bacon.