Potato & Mushroom Gratin

  • 2-3 cups of pre boiled, shredded chicken
  • 6 tablespoons butter
  • 1 kg mushrooms chopped
  • 8-10 pods of garlic, chopped fine
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary crushed
  • salt to taste
  • ground black pepper to taste
  • 2 cups chicken broth
  • 1-1/2 kg baking potatoes scrubbed
  • 2 cups parmesan cheese
  • 2 cups heavy whipping cream
  • 1 1/4 teaspoons salt 1 teaspoon
  • freshly ground black pepper
  • Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates (about 10 minutes). Add garlic, thyme, and rosemary; saute; 1 minute. Add chicken and chicken broth. Simmer until liquid evaporates, stirring often, about 15 minutes. Season with salt and pepper.
  • Cool. Preheat to 375 degrees F (190 degrees C). Prepare the baking dish by buttering the inner surface well. Peel potatoes, and cut into thin slices. Arrange a third of the potatoes in prepared dish, overlapping slightly. Pour half of the chicken-mushroom mixture over the potatoes.Sprinkle a third of the cheese over mushrooms.
  • Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third of the cheese. Arrange remaining potatoes atop cheese. Whip together the cream, salt, and pepper in a large bowl. Blend well and pour mixture over potatoes. Cover loosely with foil. Position 1 rack in middle of the oven, and another rack in bottom third of oven Bake in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
  • Uncover. Make sure potatoes are submerged. Sprinkle remaining cheese over potatoes.Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
  • Let it stand 10 minutes before serving. Serve with Garlic bread.

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