Steps: |
| -Preheat oven to 300 degrees. |
| -Place the garlic in a small saute pan with enough oil to cover it 3/4 of the way. Cover and put in 300 degree oven for 15 minutes until caramelized. |
| -Meanwhile, cook the mushrooms. Heat a large saute pan on high until it is almost smoking. (Learn How) |
| -Pull the pan off of the heat and add 1 tablespoon of butter and 1 tablespoon of oil. Immediately add 1 cup of the mushrooms and toss. |
| -Return the pan to the stove on high and let the mushrooms cook on one side until golden brown. Season with salt and pepper. |
| -Flip the mushrooms over and let them brown on the other side. The entire cooking process is only 2 minutes. |
| -Empty the mushrooms out onto a towel to absorb the excess grease. |
| -Wipe the excess oil and seasoning out of the pan and return it to the heat. |
| -Repeat the process with the remaining mushrooms. Set aside. |
| -While the mushrooms and the garlic are cooling, peel and start slicing your potatoes. Turn the oven to 350 degrees. |
| -Slice lengthwise on a mandoline and submerge them in cream so they do not oxidize. |
| -Keep the potatoes in the cream until you are ready to put the gratin together. Strain off the excess cream and add the following ingredients. |
| -Pass your garlic through a sieve to puree it and add it to the cream. (Save your oil for another use!) |
| -Whisk the cream mixture well to evenly distribute the roasted garlic. |
| -Mix your cream with the salt, pepper, chile flakes, thyme and nutmeg. |
| -Once the cream is ready, use a 2-oz. ladle and spread a layer of cream on the bottom of a 9 x 13-inch baking pan. |
| -Create a layer of potatoes over the cream, barely overlapping them and leaving no holes. |
| -After your first layer, sprinkle 1/4 cup of the parmesan and another 2 oz. of cream. |
| -Repeat this over and over, layering in mushrooms every third layer. |
| -Once you reach the top layer, only top with cream and more cheese. |
| -Cover with parchment and foil (make sure the parchment is not too close to the cheese). |
| -Bake for 1-2 hours at 350 degrees. |
| -When the gratin is done, you will be able to easily slide a paring knife into the potatoes. |
| -If the gratin is not golden enough, take the cover off and cook at 400 degrees for an additional 10 minutes. |
| -Let it cool at least 20 minutes to set before serving or it will fall apart. (Leaving it to cool overnight is even better!) |
Pairs With: |
| Braised Short Ribs |
| Horseradish and Peppercorn-Crusted Beef Tenderloin |
| Grilled Cornish Hen with Honey-Apricot Sauce |
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