(Continued from One Potato, Two Potato)

This is honestly one of our family’s favorite recipes.  It takes time, so don’t try it if you don’t have any time.  I usually only make it on Sundays or when there’s a holiday. 

Mushroom and Leek Scalloped Potatoes

5-6 peeled potatoes (I like Yukon best)

2-3 leeks (white and light green part)

quart Shiitake mushrooms

quart Crimini mushrooms

3 cups cream

salt and fresh ground pepper

1/4 tsp fresh ground nutmeg

tsp olive oil and Tbsp butter for sautéing

Highly season (nutmeg and lots of salt and pepper— only time you’ll be adding any) and lightly reduce cream (bring to boil then turn down to med-low heat) for 15 minutes.  Set aside.  Slice leeks into rings and soak in cold water to remove dirt.  In a sauté pan heat olive oil and butter sweat the leeks (lightly sauté covered) making sure they don’t brown.   After couple of minutes add mushrooms and continue until both soft.  Using a mandolin slice the potatoes into thin slices (about 1/4 inch).  Layer in 9×13 oven dish potatoes until bottom is covered.  Add a layer of mushrooms and leeks.  Add another layer of potatoes. Repeat.  Pour cream over top so that it just reaches top layer.  Cook in preheated oven at 350 for an hour.  Place a cookie tray or piece of tin foil on rack beneath to reduce overflow spill cleanup.   This is such a delicious treat.  The flavor combination is heavenly.  And it’s enough for a couple of meals. The kids and every adult that’s ever tried this has loved it.   My youngest tends to pick out the mushrooms first because he loves them so much.  He also tends to leave the leeks on the plate.  My middle son leaves his leeks behind too, but he makes a little more noise about it.  Whereas my eight year old just wolfs it all down as it should be enjoyed.

And they were so happy with dinner that it led to an impromptu family dance.  Think it started as a broccoli dance, but they all got a little carried away!