Wild Mushroom Potato Gratin

1. 1

   Put oven rack in middle position and preheat to 400F.

2. 2

   Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl.

3. 3

   Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms.

4. 4

   Toss mushrooms with 1 teaspoon garlic.

5. 5

   Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer).

6. 6

   Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.

7. 7

   Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly.

8. 8

   Spread mushrooms evenly over potatoes, then top with remaining potatoes.

9. 9

   Pour cooking liquid over potatoes and sprinkle with cheese.

10. 10

    Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes.

11. 11

    Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.