Potato Mushroom Timbales

Total time: 60 minutes
   I made these using 'rings' - ramekins without a bottom.  Regular ramekins will work fine, just carefully turn timbale over after taking out, so that brown side is 'up'.

 Ingredients:

• 2 medium potatoes, (12oz, 360gr)
• 2 medium shallots,  (3oz, 90gr)
• 3oz (90gr) mushrooms
• 1.5oz (45gr) Gruyère cheese, shredded
• 2 tsp olive oil
• butter

 Instructions:

• Finely chop the mushrooms and shallots.
• Shred the potatoes.
• Heat 1 tsp oil in medium skillet.  Add onions, mushrooms and sauté until tender and starting to brown. Remove and set aside.
• Heat remaining tsp oil and add potatoes.  Sauté until potatoes are starting to get tender and are partially cooked.
• To use ramekins: Generously butter the bottoms and sides of 2 ramekins.
• Pat 1/4 of the potatoes into each ramekin.
• Divide and add the mushroom and onion, patting down lightly.
• Top with the remaining potatoes.
• Put the cheese on top and bake (400F, 200C) until brown and bubbly, about 30 minutes.
• Run a knife around the edges of the ramekin.  Put a plate on top and tip over, releasing the timbale onto the plate. 
• Turn again to have brown side up.   Serve.
• To use rings: Put 2 rings on a baking sheet that's been  lightly brushed with oil.
• Pat 1/4 of the potatoes into each ring.
• Divide and add the mushroom, onion, patting down lightly.
• Top with the remaining potatoes.
• Put the cheese on top and bake (400F, 200C) until brown and bubbly, about 30 minutes.
• Slip a spatula under the rings and transfer to plates.  Remove rings and serve.