I was slicing little fingerling potatoes and layering them in a baking dish and it occurred to me that the combinations of colors, pink and purple, were very pretty:
I don’t know the varieties, but they looked so lovely in the pan, like candy more than like potatoes somehow.
I was making a gratin with some oyster mushrooms. First I sliced and layered the potatoes, with a little dot of butter about half way through. Then I sauteed some shallots in a combination of butter and olive oil. When the shallots were soft I added some oyster mushrooms, sauteing them until they just began to give off their liquid.
The oyster mushrooms shared the same soft pretty soft pastel colors:
I added the mushrooms to the casserole on top of the potatoes. Then I added stock to the skillet and brought it to a boil, scraping up any remaining little bits of shallot or mushroom, then added a little heavy cream, some nutmeg and salt and pepper and simmered it just until it started to thicken. I poured this over the potatoes and mushrooms and baked them, covered, until the potatoes had absorbed most of the liquid and were soft and beginning to brown along the top.
Oooh it was soo good! The house smelled heavenly. And we were both so hungry we just dove right in and ate it all up before I even remembered to take a photograph.