Potato & Mushroom Gratin

Ingredients

• 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

Method:

• 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.