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Potato-Mushroom Pie

Recipe photo courtesy of Gentl and Hyers

This gratin combines two comforting ingredients to their mutual advantage -- and ours. Sliced potatoes encircle a casserole dish, with assorted wild mushrooms, such as chanterelle and oyster, taking spots alongside more potatoes. Fresh thyme gives the pie herbal undertones; Gruyere and Parmesan, melting in and around the layers during baking, make it soul-satisfying.

Source: Martha Stewart Living, November 2006
Servings

Ingredients

Directions

Cook's Notes

Use a mandoline to make thin, even potato slices.

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  • JoanieK101
    18 NOV, 2007
    I have the same question about the cheeses. Also, I am taking this dish to my son's Thanksgiving dinner. Because of oven space, can I bake this at home and reheat it just before dinner is served? Please respond ASAP. Many thanks.
    Reply
  • Alyson76
    16 NOV, 2007
    I'd also be interested in tring to make this for Thanksgiving dinner, I always wanted an option other than mashed and this one does not seem too difficult. Just wondering what other cheeses would work and is there another cheese that is left out of the origional recipe?
    Reply
  • kayce
    16 NOV, 2007
    I second that request! I would like to fix this with my Christmas dinner and need to have that answered as well. Someone at Martha's: PLEASE ANSWER THIS!
    Reply
  • BennettRLawson
    14 NOV, 2007
    The ingredients call for only parmesan cheese but the instructions direct to "combine cheeses." I certainly don't want to miss out on any cheese and plan to make this for Thanksgiving this year. Any direction would be appreciated
    Reply

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