Potato Gratin with Goat Cheese and Garlic

Pearl Restaurant, Napa

This recipe comes from my good friend, Paula. Home cooks often have a fear of making a gratin. I know I did when I first started cooking. This one, however, is foolproof. We use it at the restaurant and at home. It is always a hit.

Ingredients

1 cup whole milk

1 cup heavy cream

1 cup crumbled soft goat cheese — about 5 ounces (we like Laura Chenel)

1 large clove garlic, minced

1 1/2 tsp. kosher salt

3/4 tsp. ground black pepper

1/8 tsp. freshly ground nutmeg

2 pounds Yukon gold potatoes, peeled and thinly sliced

Directions

Preheat oven to 400 F. Generously butter an 11-by-7-by-2-inch glass or ceramic baking dish.

Whisk the first seven ingredients in a medium bowl to blend. Arrange 1/3 of the potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of the cream mixture over. Make sure to stir the mixture before each layer so the crumbled cheese is divided evenly. Repeat layering potatoes and cream mixture two more times. Bake uncovered until potatoes are tender and top is golden brown in spots — about 1 hour and 15 minutes. Serve hot.

Serves 4 to 6

Sage and Sherry Creamed Mushrooms on Griddled Polenta Triangles

Pearl Restaurant, Napa

Ingredients

1 pound shiitake mushrooms

1 pound oyster mushrooms (if shiitake or oyster mushrooms are unavailable, use cremini and/or button)

4 cups heavy cream

2 Tbsp. chopped fresh sage

2 Tbsp. Amontillado sherry

Salt and pepper, to taste

1 1/2 cups prepared polenta*

Directions

Oil a 9-by-2-by-13-inch glass baking dish. Pour or press the polenta into the dish to cover the bottom evenly, about 1 inch thick. If the polenta is hot, cool completely in dish before cutting. It’s best if chilled overnight.

Put the shiitake mushrooms in a stainless steel pan large enough to hold all the mushrooms and the cream. Pour the cream over the shiitake mushrooms and bring to a boil. Add the oyster mushrooms. Bring to a boil again. Reduce the heat so the mixture is simmering. Cook for 45 minutes to 1 hour until the cream is slightly thickened. Stir often during the boiling and simmering to keep from scorching.

Add the sage and sherry and cook for 10 minutes more, stirring often. Salt and pepper to taste. Keep warm.

Cut the polenta into 8 squares, then into 16 triangles. Carefully remove from dish to waxed paper. Heat a griddle or skillet (non-stick works well) on medium heat. Rub both sides of the triangles with olive oil. Carefully place the triangles on griddle or skillet. Brown well on each side.

Serve on eight small plates, two triangles on each. Spoon some of the creamed mushrooms on each and garnish with whole sage leaf. You can also serve this on a platter for a buffet.

The leftover creamed mushrooms will keep up to one week in the refrigerator. It is also good on chicken, fish, toasted crusty French bread — or be creative.

Makes 8 starter servings

*You can make your own polenta or purchase already prepared polenta in the refrigerated dairy case of local markets.