Ingredients:

  • 3 lbs Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
  • 4 cups high-quality mushroom or vegetable stock
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lb Cremini or Shiitake mushrooms, thinly sliced
  • 4 large shallots, finely minced
  • 3 cloves garlic, smashed and minced
  • 2 tbsp aged balsamic vinegar
  • 1/2 cup dry white wine
  • 1/2 cup panko breadcrumbs
  • 1/4 cup nutritional yeast
  • 2 tbsp extra virgin olive oil
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the potato slices in a stockpot with the vegetable stock, thyme, and rosemary. Bring to a gentle simmer and cook for exactly 3 minutes to gelatinize the exterior starch. Drain the potatoes, reserving 1 cup of the infused liquid.
  2. Heat a large wide-bottomed skillet over medium-high heat. Add the sliced mushrooms to the dry pan without oil. Sauté until they release their moisture and develop a deep brown, caramelized exterior.
  3. Add the minced shallots and garlic to the mushrooms. Deglaze the pan with balsamic vinegar and white wine, simmering until the liquid reduces into a thick, mahogany-colored glaze.
  4. In a 9x13 inch ceramic baking dish, layer the parboiled potatoes and the glazed mushroom mixture. Pour the 1 cup of reserved infused stock evenly over the layers.
  5. In a small bowl, combine panko breadcrumbs, nutritional yeast, olive oil, salt, and pepper. Sprinkle the mixture over the gratin.
  6. Bake for 40 minutes at 400°F (200°C) until the potatoes are tender and the crust is golden-brown and shattering.