Makes 8-10 servings
• 1 lb Cremini mushrooms
• 5 lbs of russet potatoes
• 1.5 cups heaving cream (light if desired)
• ¼ cup reduced fat or fat free milk
• 2 cups reduced sodium chicken broth
• 10 ounces good gruyere cheese, shredded
• 2 medium yellow or white onions
• 4 cloves of garlic
• 4 tablespoons unsalted butter
• 3 bay leaves
• ¼ cup dry white wine

Preheat oven to 400ºF. Wash and peel the potatoes, I left some skin on the potatoes opting for this more strip style peeling. I did this because it didn’t significantly affect the presentation or flavor of the dish and adds a little extra nutrients, not to mention it saves a little time.

Next slice the potatoes into 1/8 inch thick slices, and set potatoes aside. Melt the butter in a dutch oven or large skillet and add onions, cook the onions until they are nice and golden brown color and add mushrooms. The mushrooms should cook down to let any extra water release out.

Add the garlic and let simmer for 1 minute, next add white wine and let cook/ evaporate out. Once this step is complete add the chicken broth and bring to a boil then add the cream and milk allow to return to a boil. Slowly add the potatoes to the mixture one handful at a time. Once the potatoes have been incorporated add half of the cheese, so about 5 oz and the bay leaves, cover and let simmer for 20 minutes until a pairing knife inserted into a potato comes out easily.

Do NOT overcook the potatoes, remember they still have to go into the oven if they are overcooked on the stove they will turn to mush in the oven. Once the mixture has thickened remove the bay leaves and create an even layer in a 9 by 13 greased baking dish.

Cover with aluminum foil and bake for 30 minutes, then remove foil and let bake 15 more minutes uncovered until mixture is bubbly and a nice golden crust has formed. Let stand 10 minutes before serving.