Ingredients
6 tablespoons butter, divided1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms1 tablespoon sherry, optional5 tablespoons all-purpose flour3 cups half-and-half cream3 tablespoons minced fresh rosemary1-1/2 teaspoons salt1 teaspoon pepper2 cups shredded Gruyere cheese2 pounds red potatoes, thinly sliced1/2 teaspoon paprika
Preparation
Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer. Remove from pan.
In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat.
Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.
Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.
