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Yukon gold potato and wild mushroom gratin

Ingredients: 3/8 Cup(s) butter 12 Ounce(s) assorted fresh wild mushrooms; sliced -1 yukon potatoes 163/625 Ounce(s) salt 3/4 Teaspoon(s) ground black pepper 2 Cup(s) heavy cream Directions: Preheat oven to 375F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and saut until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving. Contributor: Bon Appetit November 2004 p 162
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