MUSHROOM POTATO GRATIN -COURTESY MICHELLE BERNSTEIN-MARTINEZ-

Steps:

• Preheat the oven to 400 degrees with the rack in the upper half of the oven.
• Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
• Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
• Add the re-hydrated porcinis to the pan (if using) and sauté until the liquid from the mushrooms has evaporated.
• Season the mushrooms with salt and pepper.
• Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
• Use an oiled 3-quart baking dish.
• Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
• Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
• Cover with foil.
• Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours.
• Uncover and top with breadcrumbs and cook until golden, about 15 minutes.