potatoes and mushrooms gratin. Potato and Mushroom Gratin "Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. Layer half the potatoes in the baking dish, slightly overlapping each other. Then spoon half of the mushrooms and shallots over the potatoes.
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper. Arrange mushroom slices atop gratin around edge of dish. You can have potatoes and mushrooms gratin using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of potatoes and mushrooms gratin
- You need 500 grams of potatoes.
- It’s 200 grams of mushrooms.
- Prepare 100 grams of creme fraiche.
- You need 1 dash of milk.
- It’s 1 of gratted nutmeg.
- Prepare 1 of salt.
- Prepare 1 of pepper.
- Prepare 200 grams of gratted cheese.
Continue to bake uncovered until mushrooms are tender and potato edges are golden. Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix. Using a combination of wild and cultivated mushrooms, such as chanterelle, cremini and white button, gives this gratin a deep earthiness that enhances the buttery Yukon Gold potatoes. Savory garlic, luxurious cream, fragrant thyme and salty Parmigiano-Reggiano cheese bring increased dimension to the dish.
potatoes and mushrooms gratin instructions
- preheat oven to 180C.
- skin and slice both mushrooms and potatoes, make layers of each, with salt, pepper and nutmeg, then top with cream cheese and milk.
- put intothe oven for 20mins in grill mode , when the cheesebecome golden, it's ready.
Repeat layering, and then arrange remaining potatoes on top. Sprinkle with half the cheese and season lightly with pepper. Spoon the remaining potatoes and mushrooms on top of the cheese; top with any sauce left in the pan. Place the potatoes in the casserole dish. Arrange mushroom slices atop gratin around edge of dish.