Mushroom and Potato au Gratin Recipe - Cooking Index
Mushroom and Potato au Gratin Recipe - Cooking Index
| 1/2 | Ounce dried wild mushrooms (rehydrated and coarsely chopped). | |
| 1.5 to 2 | Pound potatoes (about 8). | |
| 1 to 2 | Tablespoons unsalted butter. | |
| 1 lb | 454g / 16oz | Sliced button mushrooms. |
| 2 teaspoons | 10ml | Chopped Thyme (fresh). |
| 3 | Ounces blue cheese. | |
| Cups heavy cream. | ||
| 1/2 cup | 73g / 2.6oz | Grated Parmesan Cheese. |
A gratin is a dish with a browned crust: sprinkled with breadcrumbs, sometimes mixed with grated cheese, and browned before serving. This dish combines the earthy flavors of wild mushrooms with the tangy taste of blue cheese - it's a fantastic dish.
The wild mushrooms can be any of these: shitake, porcini, or chantelle mushrooms. Rehydrate the mushrooms by pouring boiling water on them - cover and set aside for 30 minutes. We used porcini mushrooms with great success.
Preheat the oven to 400 degrees with the rack in the upper half of the oven. Thinly slice the potatoes ahead of time and cover with water until ready to use.
Melt the butter in a large frying pan (high heat) and add the sliced button mushrooms, the coarsly chopped rehydrated wild mushrooms, and the chopped thyme. Saute until the liquid from the mushrooms has evaporated. Season with salt and pepper as desired.
Combine the cream and the blue cheese (such as Roquefort) and mash until it is a smoothe mixture.
To cook this dish use an oiled 3-quart baking or gratin dish. Begin with a layer of about 1/3 of the potatoes, then 1/2 of the mushrooms, then 1/3 of the potatoes, then the remaining 1/2 of the mushrooms, then the final layer of potatoes. Pour the cream mixture over the potato layers and top the dish by sprinkling evenly with the grated parmesan cheese. Bake until the potatoes are tender and the cream is almost completely absorbed (45 to 50 minutes).
Garnish with thyme and mushrooms (if desired) and serve hot. This is a very rich dish.
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