Serves 10

Ingredients:

• 10 (Idaho 60 per pound) potatoes, peeled and sliced 1 inch thick
• 2 cups chopped shiitake mushrooms
• 3 cups chopped onions
• ½ pound butter
• 1 cup A-P flour
• 1/4 pound butter
• 2 cups chicken stock
• 1 cup white wine
• 1 cup heavy cream
• 5 cups grated gruyére cheese

Boil the potatoes in salted water for 10 minutes then transfer to ice water bath

Simmer onions and mushrooms in 1/2 pound of butter until soft, remove from heat

Make roux with ¼ pound butter and flour by stirring over low heat for 5 minutes

Combine wine and chicken stock and reduce by half, then add cream, reduce by 25%

Add roux to make a béchamel/white sauce

Place ¼ of the white sauce on the bottom of a casserole and sprinkle with onions and mushrooms. Layer with potatoes, add ¼ more white sauce, onions and mushrooms, then a cup of cheese. Repeat with 3 layers.

Place in a 350° oven for 30 minutes covered with foil. Remove from oven, uncover, add remaining cheese and then place under the broiler for 5 minutes or until the cheese is browned.