POTATO & MUSHROOM GRATIN

4 Portabello mushrooms, stems and outer peel removed
1 pound Cremini mushrooms, stems removed
½ ounce dried mushrooms
8 potatoes - russets or Yukon gold
2 teaspoons dried thyme
3-4 ounces Blue Cheese
2-1/2 cups heavy cream, room temperature
2 Tablespoons olive oil
2 Tablespoons unsalted butter, cut into small pieces
½ ounce Parmigiano cheese, grated
Wondra flour
Breadcrumbs

Preheat oven to 400 degrees

1. Put the dried mushrooms into a small bowl with boiling water and let sit to rehydrate, then drain and chop them. Clean the Portabello and Cremini mushrooms and slice them. In a frying pan, heat the olive oil and add the mushrooms to sauté until their liquid is gone.

2. Peel, then thin slice the potatoes using a mandoline. Place them in water to cover.

3. Prepare a gratin dish by smearing a little of the butter inside. Layer one third of the potatoes on the bottom, sprinkle with some Wondra flour, small pieces of blue cheese and butter, salt and pepper, dried thyme, and half the mushrooms; then repeat and top with a layer of potatoes. Pour the cream mixture on top. Sprinkle with parmigiano and cover with breadcrumbs and a few more small pieces of butter.

Bake about 40-50 minutes. Serve hot.