LIGHT POTATO, SHIITAKE AND BRIE GRATIN

By akselden

Ingredients

• 6 good-sized red new potatoes, scrubbed but not peeled
• Nonstick cooking spray (buttered flavored, if you have it)
• 8 oz. shiitake mushrooms, stems removed
• 6 oz fairly firm brie, rind removed
• 1/2 tsp. salt, divided
• Freshly ground black pepper to taste
• 1 cup evaporated skimmed milk
• 2 tsp. corn-oil margarine, melted
• 2 cloves garlic, minced
• 1 tsp. thyme crushed
• 2 tbsp. freshly grated Parmesan cheese
• 1/4 cup fine dry bread crumbs

Preparation

Step 1

Using a mandolin or sharp knife cut potatoes into slices about 1/8 inch thick. Place in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat dry.
Preheat oven to 425 degrees. Spray a shallow gratin dish or glass baking dish about 10 inches across with nonstick spray.
Thinly slice the shiitake caps. Cut brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top.
Season with 1/4 teaspoon salt and pepper to taste.
Add another third of the potatoes and top with the remaining shiitake and brie. Season with remaining 1/4 teaspoon salt and pepper to taste.
Arrange remaining potato slices on top. Combine milk, margarine, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed. Cover dish tightly with foil and bake 30 minutes.
Combine Parmesan cheese and bread crumbs. Remove foil and sprinkle the crumbs over the potatoes.
Place dish on a rack in the bottom third of the oven and bake 30-40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown. Yields at least 6 servings.