Using a combination of wild and cultivated mushrooms, such as chanterelle, cremini and white button, gives this gratin a deep earthiness that enhances the buttery Yukon Gold potatoes. Savory garlic, luxurious cream, fragrant thyme and salty Parmigiano-Reggiano cheese bring increased dimension to the dish.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).