Scalloped Potatoes With Mushroom Duxelles - cooking recipe

Ingredients

Duxelles
10 3/4 cups mushrooms, sliced (about 3 pounds)
1 tablespoon olive oil
3/4 cup onion, minced
1/2 cup leek, minced (about 1 small)
2 garlic cloves, minced
1/2 cup fresh parsley, minced
3 tablespoons fresh chives, minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Scallop Potatoe
2 1/2 cups whole milk
6 -7 large russet potatoes, scrubbed and cut in thin slices
1 teaspoon salt
7 large garlic, minced
3/4 teaspoon thyme, chopped
1/4 teaspoon black pepper
cooking spray
1 cup mushroom, mixture (duxelles)
1 cup parmesan cheese, grated and divided

Preparation

Duxelles: Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; saute 3 minutes or until tender. Stir in mushrooms; saute 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely. (can be made in advance and freeze in 4 - 1 cup freezer bags). This recipe will use only 1 cup of the mushroom mixture. If used frozen, retain some of the mushroom liquid and add it to the milk mixture (optional).
Potato Gratin: Preheat oven to 375\u00b0.
Combine first 6 ingredients in a large stockpot over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid.
Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/2 the cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/2 cheese. Bake at 375\u00b0 for 50 minutes or until cheese begins to brown. Let stand 5 minutes.