Stilton-Mushroom Scalloped Potatoes

• 1 tbsp (15 mL) butter, at room temperature
• 8 peeled Yukon Gold potatoes, about 3 1/2 lbs (1.75 kg), sliced about 1/4 inch (0.5 cm) thick
• 8 green onions, sliced about 1/4 inch (0.5 cm) wide
• 10-g pkg dried mushrooms, such as shiitake, porcini or mixed wild mushrooms, crumbled or chopped
• 4 oz (125 g) Stilton cheese, coarsely crumbled, about 1/2 cup (125 mL)
• 1/2 tsp (2 mL) nutmeg
• 1 tsp (5 mL) salt
• 1 cup (250 mL) milk, preferably homogenized
• 2 cups (500 mL) whipping cream
• 1/2 tsp (2 mL) paprika

Preheat oven to 325F (160C). Generously grease with butter a shallow casserole dish that will hold at least 12 cups (3 L), such as a 9x13-inch (3-L) dish. Place potatoes, onions, mushrooms and Stilton in a large mixing bowl. Sprinkle with nutmeg and salt, then toss together. Turn into dish. Press potatoes down to form a layer as even as possible. Pour milk overtop, then whipping cream. Using a spatula, press potatoes down into cream. Sprinkle with paprika to promote browning. Lay a piece of foil overtop. Do not seal.

Bake potatoes in 325F (160C) oven. After 1 hour, remove foil and baste with cream mixture from sides of dish. Return to oven and bake, uncovered, for another 30 minutes. Baste cream overtop and continue baking, uncovered, until potatoes are very tender and top is golden, from 15 to 30 more minutes. Let stand 10 minutes before serving.

Serves 8