Potato, Shiitake, and Brie Gratin

I love au gratin potatoes, so finding a gratin recipe with shiitake and brie was a pleasant surprise. I made this dish a few months ago, and I plan to make it again soon. It's easy to make, and it's a great side dish. This recipe is by Regina Schrambling, as written in the Essential NYTimes Cookbook.

Ingredients...

• 6 good-sized new red potatoes, scrubbed
• 1 teaspoon unsalted butter
• 1/2 pound shiitake mushrooms, stems removed
• 1/2 pound fairly firm Brie, rind removed
• Salt and freshly ground black pepper
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 teaspoon chopped thyme
• 2 tablespoons grated Parmesan cheese
• 1/4 cup fine dry bread crumbs

Directions...

1. Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat the slices dry.
2. Set one rack on the middle shelf and one in the bottom third of the oven (with enough room in between for the gratin dish) and heat the oven to 425 degrees. Butter a shallow gratin dish or glass baking dish about 10 inches across. Thinly slice the shiitake caps.
3. Using your fingers, pinch the Brie into gumdrop-sized pieces. Layer a third of the potato slices in the dish. Lay half the shititakes and half the cheese evenly over the top. Season liberally with salt and pepper. Add another third of the potatoes and top with the remaining shiitakes and Brie. Season with salt and pepper. Arrange the remaining potato slices on top. Combine the cream, garlic, and thyme and pour over the potatoes, pressing down on them so that all the liquid is absorbed. Cover the pan tightly with foil and bake on the center oven rack for 30 minutes.
4. Combine the parmesan cheese and bread crumbs and season with salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on the bottom oven rack and bake for 30 to 40 minutes longer, until the potatoes are very tender and the top is crusty and dark brown.

Serves 6 to 8.