Here’s a wonderful update on the potato gratin, a confabulation of flavors that’s intense, luscious, full of sinful fat, and perfect for holiday feasting.

SERVINGS

Serves 6

INGREDIENTS

11/2 tablespoons butter, plus extra for the pan

5 ounces blue cheese, at room temperature

21/2 cups half-and-half

Salt

1/2 teaspoon freshly ground black pepper

1 pound chanterelle mushrooms, coarsely chopped

11/2 teaspoons chopped fresh thyme, or 1 teaspoon dried

2 pounds German or French Fingerling potatoes, sliced into 1/4-inch rounds

PREPARATION

1.    Preheat the oven to 400°F. Butter a 9 3 13– inch baking dish.

2.    Put the cheese and 1/2 cup of the half-and-half in a bowl and mash them into a coarse paste with salt and the pepper. Add the remaining 2 cups of half-and-half and mix thoroughly.

3.    In a heavy pot, melt the 11/2 tablespoons butter over medium high heat. Add the chanterelles and thyme. Sauté until the mushrooms are tender and the liquid is mostly reduced, about 7 to 9 minutes.

4.    Place half of the potatoes in the buttered baking pan. Ladle 3/4 cup of the cheese sauce over the top. Top with all the mushroom mixture, then with another 3/4 cup of the cheese sauce. Place the remaining potatoes on top and cover them with the remaining cheese sauce. Cover the baking pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 30 minutes more, until the potatoes are tender and the top is golden brown. Remove from the oven and let stand 10 minutes before serving.