Potato and Mushroom Gratin
(serves 10 can be halved or doubled easily)

6 cups of thinly sliced russet potatoes (high starch work best for this)
2 cups of thinly sliced mushrooms (portobello, crimini or shiitake)
1 cup thinly sliced shallot
2 cloves minced garlic
1 Tbsp chopped thyme
1/2 cup dry white wine
1/2 cup chicken stock or broth
3 cups cream or half and half
4 Tbsp butter (divided)
2 Tbsp olive oil
salt
fresh ground pepper

Preheat oven to 325. Grease a large glass baking dish or casserole using one Tbsp of the butter.

Saute mushrooms in 2 Tbsp butter and olive oil until golden (but not crisp) remove to plate with slotted spoon, in the same pan saute shallots and garlic over medium just until soft add mushrooms back to pan, raise heat to medium high and add wine to the pan let cook for two minutes and add chicken stock, simmer rapidly for 2-3 minutes then stir in cream, thyme and pepper to taste and reduce heat to gentle simmer. Simmer 5-10 minutes or until cream is slightly reduced.

Arrange potato slices in bottom of casserole, over lapping by about one third slice over slice. Salt, then spoon over the cream and mushroom mixture to cover. Repeat layering potatoes and mushrooms/cream. Top the last layer with dots of butter from remaining Tbsp. If desired you can top with Gruyere cheese. Cover tightly and place the casserole dish on a cookie sheet.

Bake for one and half hours or until potatoes are fork tender, uncover casserole during last 15 to 20 minutes to brown. Let stand at least 15 minutes before serving.

This is even better leftover, so you can make it the day before the holiday then reheat in a 350 oven for 20 minutes.