Potato & Mushroom Gratin

>> Monday, March 15, 2010

6-8 Yukon potatoes, peeled and thinly sliced into 1/8 inch thick (I used a mandolin--GREAT KITCHEN GADGET)
1 cup 2% milk
3 tablespoons apple cider vinegar
sea salt and freshly cracked pepper to taste
1-2 tablespoon unsalted butter
2-3 tablespoons EVOO (extra virgin olive oil)
2 cloves of garlic, minced
10 ounces baby bella mushrooms, thinly sliced to make approx. 4 cups

Preheat the oven to 400 degrees.  Coat the oven-safe dish with EVOO.  Bring the potatoes, milk, apple cider vinegar, salt, and pepper to a boil in a saucepan, stirring frequently, and leave it at a simmer, until softened, about 3 minutes.  Melt the butter, EVOO, and minced garlic in a skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until they are softened.  Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix, and pour straight into the oven-safe dish. Bake for 40 minutes or until piping hot and crisp on top.  Enjoy!


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