Almond Joy Candy

Some of you are preparing for a family or neighborhood cookie exchange. Why now change it up and bring some homemade candy like this one Amy made? Looks delicious! - 37 Cooks



Almond Joy Candy
by Amy
adapted from Top Secret Recipes by Todd Wilbur

makes about 36 bars

5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces shredded coconut
24 ounces milk chocolate chips
1 cup whole almonds

Orange Julius

When I was little, shopping at the local mall was fine, but going downtown was really special. It usually meant having lunch and, on many occasions, it also meant having an Orange Julius. Back in those days, you could get a raw egg added to your drink if you wanted it. We never did because my sister and I thought it was disgusting. We didn't realize we ate raw egg in mayonnaise all the time! And we had no clue about protein and how good it was for you. We just liked the taste of the Orange Julius and we also liked the specialness of our downtown adventures.

Amy Klein

We were all shocked with the news that our fellow cook, Amy Klein, passed away this week. Amy was fighting cancer and we all were under the impression that she was doing well in her treatment despite being hospitalized for pneumonia. Amy was always so positive and upbeat about how things were going, but that was Amy.

Amy was an original member of 37 Cooks, before we even were 37 Cooks. There was no blog, there was no social media and there were no volunteers. There really wasn't much to us at all! She worked hard to change that and she was proud of it. She volunteered in every way we'd let her! She was in charge of administration and Twitter and she volunteered to mentor new members. She was good at all of it, but she couldn't stand Twitter! Ha!

One of the hats I wear at 37 Cooks is what some have termed "mom". I take that as a compliment because I feel like the cooks are telling me I am their cheerleader and their biggest fan, their enourager and the one who sets boundaries when they need them. When I thought about it, I realized that Amy was all of those things to me. I appreciated that about her and I will really miss not having her around to keep me pumped up and in line.
She liked my cat. (And she would like that I mention this now.)

I have so many more stories about Amy, but what I think all of you will most likely remember about her is her cooking. She had an inventive style and all of us at 37 Cooks hope you will make her recipes. She would love that. She loved 37 Cooks.
My favorite recipe is her gummy worm tequila, if only because of the conversation we had before she made it. She started talking about a gummy worm tiara. And, of course, I googled it because I had no idea what she was talking about. Guess what? There ARE no gummy worm tequilas in the world! But there was one in Amy's imagination and it's this sense of whimsy, and sometimes even silliness, that was good medicine to so many people. Not just to the people in our group, but also to the people in the other cooking groups she was involved in online.

If you haven't already, read the blog posts by our fellow 37 cook Donna Currie on her own blog, Cookistry. It's all about Amy and about a recipe she shared in another of her favorite cooking groups, Serious Eats Water Cooler. It's such a pretty one!

I will leave you today with one more Amy story. One day I saw this on Amy's wall. I read it, chuckled and I moved on. Later that day, I went to the doctor with my adult daughter. Without getting into the lurid details, I was in the restroom and guess what was on the door? DRUNK OCTOPUS! Yes, this exact hook! I ran out of the bathroom, startled the doctor and several staff and went and got my daughter. "You HAVE to come see this!" and I took her in there. I took the doctor in there. I took the staff in there. I was laughing so hard I was crying. Do you see it? It's drunk octopus!

I got polite laughter.

But I told Amy about all of these shenanigans later and, of course, she totally got it! I am really going to miss you, Amy. All of us are. - Sandra, 37 Cooks

Have a Happy National Gummy Worm Day with Gummy Worm Infused Tequila!

This isn't really a recipe, per se, more like a how to!

Gummy Worm Infused Tequila
by Amy

gummy worms
clear tequila

Place 4-5 gummy worms into every 1/2 cup of tequila you want to make.  If you want a red liquor, use only the red & white ones, for a blue one, use only the blue & white ones, etc.  Let the tequila and gummy worms sit on the counter for a few hours.  The gummy worms should dissolve with occasional stirring, just to make sure the worms are breaking up.  If you accidentally add too many worms and some of them aren't dissolving, you can either fish them out or leave them.  They will settle to the bottom.

Have a Happy National Chocolate with Almonds Day with Almond Joy Candy!

Almond Joy Candy

by Amy

adapted from Top Secret Recipes by Todd Wilbur

5 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 cups powdered sugar

14 ounces shredded coconut

24 ounces milk chocolate chips

1 cup whole almonds

Roasted Red Pepper, Garlic, and Walnut Spread with Garlic-Oregano Grilled Naan

Roasted Red Pepper, Garlic, and Walnut Spread with Garlic-Oregano Grilled Naan

by Amy

adapted from Gourmet Magazine 

1 (7-8 ounce) jar roasted red peppers, rinsed and drained

1/2 cup coarse fresh bread crumbs, about 1 slice bread

1/2 cup toasted walnuts

2 teaspoons red wine vinegar

1/4 teaspoon ground cumin

pinch of cayenne pepper

pinch of kosher salt

2 ounces Sciabica's Garlic Extra Virgin Olive Oil

Orange-Scented Olive Oil Cake

Orange-Scented Olive Oil Cake

by Amy

adapted from a recipe on saveur.com

2 oranges

2 1/3 cups sugar

unsalted butter, for greasing

1 1/2 cups flour, plus extra for the pan

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

4 eggs

6 Tablespoons Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil

1/4 cup fresh orange juice

1/4 cup powdered sugar

Meet Amy!

I was born in Okinawa to a military family. When my father was discharged, we ended up settling in Idaho. My love of food came from being in a family that had no interest in cooking or eating well. I thought dry, chewy pork chops and

Vanilla Ginger Creme Brulee Napoleon with Vanilla Cherry Sauce

Vanilla Ginger Creme Brulee Napoleon with Vanilla Cherry Sauce

by Amy Klein

adapted from The Soul of a Chef by Michael Ruhlman

4 Tablespoons chopped almonds

3 Tablespoons sugar

6 sheets phyllo dough

6 ounces butter, melted

powdered sugar, for garnish

First of all, don't be scared to use phyllo dough. I have heard so many times that it's fragile, and will break, and you need to be so careful with it. Yes, it is fragile; yes, it will break; yes, you need to be careful with it. But it's not that difficult to handle. There are plenty of phyllo sheets in a package; it's okay to play with a sheet or two just to see what it feels like, how it acts, and then throw it away. I think the most important thing to remember is that you need to keep it slightly damp by placing a damp towel on top of the sheets you are not currently using. It will keep the phyllo from drying out. Dried out phyllo is almost impossible to work with. Once you have brushed it with melted butter, you don't have to worry about it drying out.

Combine the almonds and sugar. Lay one phyllo sheet on a baking tray; brush with the melted butter. Sprinkle with the sugar-almond mixture. Lay another phyllo sheet on top; brush with the butter and sprinkle with the sugar-almond mixture. Repeat with the third sheet. Cut into nine equal squares. 

Repeat the process with the remaining phyllo dough on a second baking tray.

Bake the phyllo squares in a 350 degree oven until golden brown, 3-7 minutes. Cool and store in an airtight container until ready to use. 

Vanilla Ginger Creme Brulee:
1 1/4 quarts heavy cream

1 Marx Foods Tahitian Vanilla Bean, split lengthwise

1 Tablespoon peeled grated ginger or 1/4 teaspoon ground ginger

8 ounces sugar

10 egg yolks

Combine the cream, vanilla bean, ginger and half the sugar in a saucepan. Heat over medium heat until sugar has dissolved. Allow the bean to steep for 15 minutes, then remove, scrape the seeds into the cream, and discard the pod. Combine the remaining sugar with the egg yolks and whisk until combined. Add about half a cup of the hot cream mixture into the yolk mixture and whisk. While whisking, slowly pour in the remaining cream mixture. Pour the mixture into a shallow baking dish (about 1-2 inches deep). Place in a water bath, and bake in a 325 degree oven for 50 minutes, or until it is barely set in the middle. Let cool and refrigerate for at least 4 hours, or overnight. 

Vanilla Cherry Sauce:
2 cups fresh or frozen sweet cherries

1 cup sugar

1 vanilla bean, split

1/4 cup water

Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, then simmer for about 10 minutes. Remove the vanilla bean, scrape out the seeds back into the pan. Simmer until the liquid is reduced by half and has a syrupy consistency. Cool and refrigerate. 

To assemble:
Spoon about 2 ounces of the brulee onto a plate, place a phyllo square on top, and continue to alternate between the brulee and the phyllo with two more phyllo squares. Spoon the cherries and the sauce (either cold or warmed up) around and on top of the brulee. Garnish with powdered sugar.

Tasso & Dill Pollen Baked Potato Skins

Tasso & Dill Pollen Baked Potato Skins

by Amy Klein

adapted from idahopotato.com

For the potatoes:
6 small baking potatoes (I used Idaho golden potatoes, but you can use any kind you like)

1 Tablespoon olive oil

salt & pepper to taste

enough vegetable oil to fill a heavy large pot 2/3 the way to the top

potato skins

For the sour cream topping:

1/4 cup sour cream

1 Tablespoon Marx Foods Dill Pollen, or more to taste

extra dill pollen to garnish

Tasso:

12 very thinly sliced Teet's Smoked Pure Pork Tasso, almost the length of the potatoes and about half the width

Toss the potatoes in 1 tablespoon of olive oil and salt and pepper. Bake the potatoes at 350 degrees for 60 minutes. Cool for 30 minutes. Slice the potatoes in half lengthwise. Using a small spoon, carefully scoop out the insides of the potatoes, leaving about 1/8  inch of the potato on the skin. Set aside as you heat up the vegetable oil in your pot to 350 degrees. Fry the potato skins, in batches if needed,  until golden brown; about 8-10 minutes. Drain on paper towels and season with salt and pepper to taste. 

Mix together the sour cream and dill pollen, set aside. Place the fried potatoes on a shallow baking dish, cut side up. Top each with a slice of tasso and heat up in a 350 degree oven until the potatoes and tasso are heated through, about 15 minutes. Transfer the heated potatoes onto a serving plate and top each with a dollop of the sour cream mixture, then sprinkle with some extra dill pollen. Serve hot. 

Poached Pears with Cardamom & Saffron

Poached Pears with Cardamom & Saffron

by Amy Klein

adapted from Bon Appetit Magazine January 2012

1/2 Tablespoon ground cardamom

2 cups white wine

1 1/2 Tablespoons fresh lemon juice

1/4 teaspoons Marx Foods Sargol Saffron Threads

pinch of salt

4 firm pears, stems intact

Combine the cardamom, wine, lemon juice, saffron, & salt in a medium saucepan over medium heat, stirring occasionally until the sugar dissolves. Add the pears, making sure they are covered completely; add water if needed. Bring to a simmer and cook, turning the pears occasionally until the pears are tender, but not mushy. You should be able to stab them with a fork fairly easily.

Transfer the pears to a colander to drain, then refrigerate until ready to serve.

Bring the remaining poaching liquid to a boil and continue boiling until it has reduced to about half a cup.

Spoon some of the syrup over the pears and enjoy.

Chunky Potato Soup with Dill & Bacon

Chunky Potato Soup with Dill & Bacon
by Amy Klein
adapted from Gourmet Magazine 2008

4 slices bacon
1 celery rib, coarsely chopped
1 cup coarsely chopped onion
1 1/2 pounds potatoes, scrubbed, peeled and cut into 1/2 inch cubes
3-4 cups chicken or vegetable stock
1 Tablespoon fresh dill, finely chopped
salt & pepper to taste
1 Tablespoon Marx Foods Dill Pollen

Cook the bacon until crispy. Drain, chop, and set aside. Pour the used bacon fat into a large (3-4 quart) saucepan, turn the heat to medium and add the celery and onion. Cook, stirring occasionally, until translucent. Add half the potatoes, and enough stock to cover, (about 2 cups). Bring to a boil, then reduce the heat, add the fresh dill, salt and pepper to taste and simmer for about 45 minutes or until potatoes are cooked through.

Transfer the potato mixture to a blender and puree until smooth. Return the mixture to the saucepan, add the other half of the potatoes,the chopped bacon and the rest of the stock to the saucepan and simmer for about 30 minutes, or until the potato chunks are cooked through. Pour into serving bowls and garnish with the dill pollen.

Dill & Garlic Roasted Potatoes with Romesco Sauce

From now through February 15, our cooks will delight you with the rest of the the Marx recipes they've prepared. Bon Appetit! ~37 Cooks

Dill & Garlic Roasted Potatoes with Romesco Sauce
by Amy Klein

Dill & Garlic Roasted Potatoes:
1 pound peeled and quartered potatoes
1 clove garlic, grated
1 teaspoon fresh dill, finely chopped
2 teaspoons Marx Foods Dill Pollen
1-2 Tablespoons olive oil
salt & pepper

Romesco Sauce:
1 tomato, peeled, quartered and seeded
1 garlic clove, chopped
1/4 cup white wine
2 Marx Foods Dried Puya Chilies
1/4 cup roasted red peppers from a jar, drained and chopped
1/4 cup almonds
2 Tablespoons olive oil
salt to taste

Toss the potatoes with the grated garlic, fresh dill, 1 teaspoon of dill pollen, olive oil, and salt and pepper to taste. Lay the potatoes on a baking sheet and roast for about 30 minutes at 350F, or until the potatoes are browned and easily pierced with a fork.

Meanwhile, make the Romesco sauce:
Place the tomato, garlic, white wine and Puya peppers in a small saucepan over medium-high heat. Bring to a boil, then turn down the heat to low and simmer until the mixture is reduced by half. Remove from the heat. Remove the Puya peppers and let cool.

Transfer the tomato mixture into a food processor. Add the peppers, oil and almonds and blend until you have a course puree. Transfer to a small bowl and add salt to taste.

Place the Romesco sauce on a platter, arrange the roasted potatoes on top and garnish with 1 teaspoon of dill pollen.

Blueberry Muffins

Blueberry Muffins

Amy Klein

adapted from Betty Crocker's Picture Cookbook 1950

1 1/2 cups all purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening or softened butter

1 egg

2/3 cup milk

1 cup fresh or frozen blueberries

sugar in the raw, optional

Mix together the flour, sugar, baking powder, salt and shortening with a fork or pastry blender. Stir in the egg and milk until just combined. Carefully fold in the blueberries. Cover the bowl with plastic wrap and let sit for at least 4 hours or overnight. 

Preheat the oven to 375 degrees. Grease muffin cups or use paper liners. Fill with the muffin mix about 2/3 the way full. Top with a sprinkle of sugar in the raw, if desired.  Bake until golden brown, about 25 minutes. Makes 12 medium sized muffins. 

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

by Amy Klein

adapted from Bouchon Bakery cookbook

1 cup flour

1 Tablespoon cinnamon

1 1/2 teaspoons baking soda

1 1/4 teaspoons salt

1/2 cup + 3 1/2 Tablespoons packed brown sugar

1/4 cup + 1 1/2 Tablespoons granulated sugar

5.5 ounces softened butter

1/4 cup eggs

1 1/4 teaspoon vanilla extract

2 cups old fashioned oats

1 cup raisins 

Beat the butter in a stand mixer with the paddle attachment until creamy, about 4 minutes. Add the sugars and beat until fluffy, another 4 minutes. Add the eggs and vanilla and mix just until combined. Add the flour, cinnamon, baking soda, and salt. Mix on low just until combined. Add the oats and the raisins and mix again just until combined. Refrigerate for at least 30 minutes. 

Preheat the oven to 325 degrees and line cookie sheets with parchment paper. Scoop out golf ball sized dough balls and place on the cookie sheets. These cookies do spread out a lot, so you probably won't get more than 4 to a sheet pan. Bake the cookies until golden brown, about 17-21 minutes. Let cool on the cookie sheet about 5 minutes before placing them on a wire rack to cool completely. Store in a covered container. 

Tasso, Cheddar & Garlic Pizza

Tasso, Cheddar & Garlic Pizza

Amy Klein

adapted from King Arthur Flour website (dough)

Dough:

(makes 2-3 pizzas, depending on size)

2 cups lukewarm water (110-115 degrees)

1 Tablespoon sugar

1 Tablespoon active dry yeast

1 teaspoon salt

5-6 cups flour, enough to make a smooth, soft dough

Dissolve the sugar, yeast and salt in the warm water. Let sit for about 10 minutes; you should have some yeast action going on by now -- the mixture should be bubbling and foaming. If not, you're probably using the yeast that is too old and it needs be thrown out, or your water was either too hot or too cold (I use a kitchen thermometer to measure the temperature of the water. It takes the guesswork out of the mix). In that case, start over with fresh yeast.

Pour the water and yeast mixture into a bowl of a stand mixer (or any large bowl, if making the dough by hand). Add the flour, starting with about 5 cups. Using a dough hook, knead the dough on low speed and add enough flour until it's smooth and elastic. Knead for about 10 minutes. If you are doing this by hand, it's easier, though messier to mix with your hands. Same principle applies, though it will probably take a little longer. 

Put the dough into a lightly greased large bowl, cover with plastic wrap. Let rise about for an hour on a counter. If you need it to sit longer, just put in the  fridge.

Sauce:

15-ounce can of crushed tomatoes

8 small basil leaves, torn or left whole, whatever you like

2 cloves garlic, minced

1/4 cup tomato puree, if desired

Mix all ingredients together. Set aside. Before using, taste and adjust seasoning. I like a more garlicky sauce, so I usually end up with 3 cloves total, depending on the size and potency of the garlic. 

Toppings:

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/4 cup olive oil mixed with 1 tablespoon granulated garlic or garlic infused olive oil

8 ounces Teet's Smoked Pure Pork Tasso, thinly sliced

If you have a pizza stone, place it on the lower rack of the oven preheated to 500F. Let sit for an hour.

Divide the dough in half, transfer one half onto a lightly floured counter and gently flatten the dough, starting from the center, with your fingertips, leaving the edges slightly thicker than the middle (refrigerate or freeze the remaining dough for future use). Stretch the dough until it's roughly 10"-12" in diameter. Let rest for 10 minutes, then brush with the garlic oil. Transfer the dough onto the preheated stone and quickly top with the pizza sauce, leaving about a 1/2-inch border. Add half of the shredded cheddar and mozzarella, then add the tasso. You may not need all of the tasso, just add enough so that you have a thin layer. Top with the remaining cheddar and mozzarella and bake until golden brown, about 10 -14 minutes. Remove the pizza from the stone onto a large cutting board, cut and enjoy.

Tasso & Baked Potato Appetizers

Tasso & Baked Potato Appetizers 

by Amy Klein

adapted from The Official Home of the Idaho Potato

6 small baking potatoes (I used Idaho golden potatoes, but you can use any kind you like)

1 Tablespoon olive oil

salt & pepper to taste

enough vegetable oil to fill a heavy large pot 2/3 the way to the top

potato skins
1/4 cup sour cream

1/2 green onion, finely chopped

1 Tablespoon green onions or chives, finely chopped (for garnish)

12 slices Teet's Smoked Pure Pork Tasso, thinly sliced, almost the length of the potatoes and about half the width

Toss the potatoes in 1 tablespoon of olive oil and salt and pepper. Bake the potatoes at 350 degrees for 60 minutes. Cool for 30 minutes. Slice the potatoes in half lengthwise. Using a small spoon, carefully scoop out the insides of the potatoes, leaving about 1/8  inch of the potato on the skin. Set aside as you heat up the vegetable oil in your pot to 350 degrees. Fry the potato skins, in batches if needed,  until golden brown; about 8-10 minutes. Drain on paper towels and season with salt and pepper to taste. 

Mix together the sour cream and green onion and set aside. Place the fried potatoes on a shallow baking dish, cut side up. Top each with a slice of tasso and heat up in a 350 degree oven until the potatoes and tasso are heated through, about 15 minutes. Transfer the heated potatoes onto a serving plate and top each with a dollop of the sour cream mixture, then garnish with a bit of the extra chopped green onion or  chives. Serve hot. 

Cajun Style Smoked Sausage & 15 Bean Stew

Cajun Style Smoked Sausage & 15 Bean Stew

by Amy Klein

1 pound bag 15-bean mix 

1 medium onion, peeled and chopped

2 cloves garlic, minced

1 pound Teet's Smoked Pure Pork Sausage, cut into bite size pieces

1 15 ounce can crushed tomatoes

32 ounces chicken or vegetable stock or broth

2 teaspoons hot Slap Ya Mama seasoning (or more, to taste)

2 teaspoons dried thyme

1 teaspoon crushed red pepper flakes (optional)

Rinse and sort the beans. In a large saucepan or Dutch oven, combine 6-8 cups of water and the beans. Make sure you have enough water to fully cover the beans. Cover and let stand overnight (at least 6-8 hours). Drain and rinse. Set aside. 

In the same saucepan, saute the onion, garlic, and sausage over medium heat until the onion is softened, about 5 minutes. Add the soaked beans, chicken stock, crushed tomatoes, Slap Ya Mama seasoning and dried thyme. Bring to a boil; reduce the heat and let simmer, partially covered, until the beans are tender and creamy, about 2 hours. Taste it about halfway through the cooking and if you want more heat, feel free to add the crushed red pepper.

Southern Egg Rolls

Southern Egg Rolls

by Amy Klein

Inspired by Down South Egg Rolls from Magnolia's restaurant.

(I don't have their actual recipe, but that's where the idea came from.)

2 Tablespoons vegetable oil

1 medium onion, peeled and cut into thin strips

2 cloves garlic, minced

1 pound boneless, skinless chicken, cut into thin strips

1 cup small strips Teet's Smoked Pure Pork Tasso

2 cups cooked, chopped collard greens, well drained

-OR-

2 cups shredded cabbage (my son hates collard greens, so I made them with the cabbage as well. It's not quite southern this way, but it's still good)

1 cup roasted red pepper sauce (recipe follows)

8 egg roll wrappers

2 teaspoons cold water

2 Tablespoons cornstarch

vegetable oil for frying

Heat the 2 tablespoons of oil in a large frying pan over medium heat. Add the onion, garlic, chicken and tasso. Saute until the chicken is fully cooked, about 5-9 minutes. Add the collard greens or cabbage and about 1/4 cup of the red pepper sauce. Mix together just enough to meld all the flavors. Take the pan off the heat and let cool. 

Lay the egg roll wrappers on a clean, dry surface. Place about 1/4 to 1/2 cup of the filling diagonally on each wrap. Fold the bottom end over the filling; roll snugly half-way to cover the filling. Fold in both sides snugly against the filling. Moisten the edges of the last flap with a mixture of the cold water and cornstarch. This acts as a glue to keep it sealed. Roll the wrap up and seal the top corner. Lay flap side down until ready to cook.

Fill a large, heavy saucepan 2/3 of the way up with vegetable oil and heat to 350F. You can also use a deep fryer if you have one. Place 2-4 egg rolls into the fryer at a time; it kind of depends on how big your pan is. You want to make sure you don't overcrowd the pan. Fry, turning frequently, until the egg rolls are golden brown on all sides. Remove from the oil and let drain on paper towels. Serve immediately with extra red pepper sauce or spicy mustard for dipping.

Roasted Red Pepper Sauce

adapted from the Food Network website

1 cup roasted red peppers from a jar

1 cup chicken or vegetable broth

1 Tablespoon balsamic vinegar

1 Tablespoon olive oil

salt & pepper

Put all ingredients in a blender and blend until smooth. Pour into a saucepan and heat over medium heat, adding salt & pepper to taste. Simmer for about 10 minutes. Let cool.

Potato Gratin with Porcini Mushrooms & Mascarpone Cheese

Potato Gratin with Porcini Mushrooms & Mascarpone Cheese

by Amy Klein
adapted from Bon Appetit

4 ounces Marx Foods Dried Wild Porcini Mushrooms
1 cup boiling water
2 Tablespoons butter
2 Tablespoons vegetable oil
1/4 cup plus 2 Tablespoons grated Parmesan cheese
1 1/2 cups mascarpone cheese
1 cup whipping cream
3 garlic cloves, finely chopped
pinch of ground nutmeg
2 1/2 pounds of russet potatoes, peeled and cut crosswise in 1/8" slices

Place the mushrooms and boiling water into a medium bowl. Place a small bowl atop mushrooms to keep submerged. Let sit for 20 minutes. Drain and coarsely chop the mushrooms. 

Melt the butter with oil in a medium skillet over medium heat. Add the mushrooms and saute until they begin to brown. Sprinkle with salt & pepper. Remove from the heat. Whisk 1/4 cup Parmesan, mascarpone, whipping cream, garlic and nutmeg together; season with salt and pepper.  

Preheat oven to 325F. Butter a wide shallow 2 quart baking dish. Arrange 1/4 of the potato slices on the bottom of the dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of the mushrooms over. Repeat potato slices and mushrooms. Spread half of the cheese mixture over. Repeat with remaining potatoes and mushrooms in two layers each. Top with the remaining cheese mixture. Sprinkle remaining 2 tablespoons of Parmesan cheese over the top.

Place the gratin dish on a baking sheet and bake uncovered until the top is brown and the sauce is bubbling; about 1 1/4 hours. Let stand 15 minutes before serving.