Recipe - Purple Potato Mushroom And Fontina Gratin

2 tablespoon Butter
One half cup Shallots; thinly cut or sliced up
4 ounce Fresh Shiitake mushrooms;
stemmed, caps cut or sliced up
Salt; to taste
Freshlyground black pepper;
to taste
2 pound Purple potatoes; peeled,
cut or sliced up thin
1 teaspoon Coarse salt
One half teaspoon Freshlyground black pepper
1/8 teaspoon Ground nutmeg
1 cup Whipping cream
One half cup Vegetable Stock or chicken
stock; see * Note
1 cup Grated Fontina cheese

* Note: See the "Vegetable Stock" recipe which is included in this
collection.

Preheat oven to 400 degrees. Melt butter in heavy large skillet over medium
heat. Add shallots and mushrooms and saute until tender, about 5 minutes.
Season to taste with salt and pepper. Arrange half of mushroom mixture in
bottom of a 13 by 9inch glass baking dish. Arrange half of potatoes over.
Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture
over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over
mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and
stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake
until vegetables are almost tender, about 45 minutes. Increase oven
temperature to 450 degrees. Uncover pan. Bake until juices thicken, about
10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden
brown, about 10 minutes. Cool gratin 15 minutes before serving. This recipe
yields ??