Recipe

Wild Mushroom Potato Gratin Recipe

Add Step-by-Step Photos	Vino4dino / All my dishes 2 years, 1 month ago For a more elegant presentation, cut out rounds from the gratin with a 4-inch cookie cutter. Special equipment: a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish • Instead of using 1/2 lb of 1 type of wild or exotic... More Prep:45m Cook:75m Servings:8	Vino4dino
	medium

Does this look good? Yeah! / Nope

Fans

mystic_riv

hayleesgra

greekgirrr

grifo

Ingredients

1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped

2 1/2 tablespoons unsalted butter

3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick

1 1/2 teaspoons minced garlic

3 lb russet (baking) potatoes

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 1/2 teaspoons salt

1/2 teaspoon white pepper

1/4 teaspoon freshly grated nutmeg

2 oz finely grated Gruyère (1 cup)

Directions

Put oven rack in middle position and preheat to 400°F.

Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.

Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.

Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.

Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.

Recent Gawkers

Not quite what you're looking for? See more Side Dishes / Potato Dishes

Or see more just like this

Comments

grifo 1 year, 10 months ago said:
Tasted great and was easy to make. I loved the flavor of the mushrooms and garlic!

msangelhaven1 1 year, 9 months ago said:
This is a great ideai love mushrooms and garlic and i love to find new ways to do potatoes and to put the combo of potatoes ,mushrrooms,and garlic sound moth watering

hayleesgrandma 1 year, 8 months ago said:
I love this recipe, thanks for posting :)