NEW POTATO AND CHANTERELLE GRATIN
From Ellen Jackson
Serves 4-6

2 lbs new potatoes (or russet potatoes)
1 lb chanterelles, cleaned
2 Tbsp butter
2 shallots, finely chopped
1 Tbsp fresh tarragon, coarsely chopped
1 1/2 cups cream
Salt and pepper

1. Put a large pot of generously salted water over high heat. As you wait for it to boil, slice the potatoes (peel first, if using russets) into 1/4-inch thick rounds. When the water boils, add the potatoes, return it to a boil and cook the potatoes for 2 minutes. Drain and set aside.

2. Tear or slice the chanterelles into 1/4-inch thick pieces. Heat the butter in a wide sauté pan and, when it is bubbling, add the mushrooms and a bit of salt. Cook over medium-high heat 4 to 5 minutes, add the shallots and cook another minute. Remove from heat and add the tarragon.

3. Preheat the oven to 375 degrees. Lightly butter a gratin dish or shallow casserole. Layer the bottom with half of the potatoes, and season them well with salt and freshly ground pepper. Add all of the mushrooms and cover them with the remaining potatoes, overlapping the top layer to make it look nice. Season with salt and pepper.

4. Gently pour the cream over the top. Bake for about 40 minutes until the potatoes have absorbed most of the cream and are covered in a golden crust.