Potato and Mushroom Gratin
Creamy Potato and Mushroom Gratin simply oozes the flavors of potato, chicken and mushroom. The golden, melted cheese on top makes this dish a must for all cheese lovers.
3 cups of boiled, shredded chicken
6 tablespoons butter
8 cups chopped mushrooms
8 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon crushed dried rosemary crushed
Salt and black pepper to taste
2 cups chicken broth
3lbs. potatoes
2 cups Parmesan cheese
2 cups heavy whipping cream
Peel the potatoes and cut into thin slices . Melt butter in a pan over high heat and sauté mushrooms, until they are dry. Add garlic, thyme, and rosemary. Sauté for a minute before adding the chicken and chicken broth. Simmer until the liquid evaporates. Season with salt and pepper. Take off the fire and cool.
Preheat oven to 375 deg. F. Grease the inside of a baking dish by. Arrange a third of the potatoes in the baking dish. Pour half of the chicken-mushroom mixture over the potatoes. Sprinkle a third of the cheese on top.
Repeat this layering using up the remaining mushroom-chicken mixture and half of the remaining potatoes. Next, arrange the remaining potatoes with the half of the remaining cheese on top.
Whip together the cream, salt and pepper to taste in a large bowl. Blend well and pour this mixture over the potatoes. Cover loosely with
foil.
Bake for about an hour or till the potatoes are tender and the liquid thickens. Now remove the foil, sprinkle the remaining cheese over the potatoes and bake until the cheese melts.
Let it stand 10 minutes before serving.
Check to see if the potatoes are tender, by inserting the tip of a knife through the centre of the gratin.