Potato Gratin with Fresh Wild Chanterelles
From kidaria 16 years ago
- 55 minutes to make
- Serves 8
Potatoe gratin with wild mushroom flavours of chantrelle and porcini is delicious and comforting.
Ingredients
- 1 c dried porcini mushrooms shopping list
- 1 pot boiling water shopping list
- 4 lg cloves of garlic, minced shopping list
- 1 garlic of clove sliced in half lengthwise shopping list
- 1 pound fresh chanterelles shopping list
- 5 tsp olive oil shopping list
- 2 tsp dried thyme shopping list
- 2 tbsp dry red wine shopping list
- salt and pepper shopping list
- 3 pounds potatoes cut into 1/4 inch slices shopping list
- 2 oz gruyere cheese, grated shopping list
How to make it
- Place the dried porcini in a bowl and cover them with the boiling water. Let porcini bloom in the water for about a half hour.
- Drain mushroom through a strainer or sieve lined with cheesecloth, then squeeze them saving mushroom liquid.
- Rinse, squeeze dry and chop mushrooms coarsely.
- Preheat your oven to 400 degrees and rub the inside of a three quart gratin dish with the cut side of the garlic clove.
- Combine the fresh chopped chanterelles with salt in a large, heavy skillet and cook over medium heat until they begin to release their moisture.
- Cook the mushrooms while stirring them for about five minutes, or until most of the moisture has evaporated.
- Add three teaspoons of the olive oil, the chopped porcinis, the minced garlic, and the thyme.
- Continue to cook for a few minutes, until you can smell the garlic. Add the red wine and pepper, and cook, stirring, for a short time, or until the wine has been absorbed. Add potatoes and cook for another 5 to 7 minutes.
- Arrange the mixture in the gratin dish. Measure out three cups of the liquid reserved from soaking the porcinis and pour it over the mushroom and potato mixture.
- Bake for about 50 minutes or until the potatoes are tender and the top is crusty.
- When the top begins to turn golden brown, sprinkle with the cheese and the remaining olive oil.
- Continue baking until the top is a rich, golden brown and the cheese is bubbling.
People Who Like This Dish 2
- frandee Burnaby, CA
- zoeb Seattle, WA
- buzzbear New Westminister, CA
- jenniferbyrdez Kenner, LA
- danadooley Singapore, SG
- chefmeow Garland, TX
- twilight1004 Vancouver, CA
- kidaria BC, CA
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The Rating
Reviewed by 7 people-
Great combination, great ingredients, great post. You've got my 5 without a doubt.
chefmeow
in Garland loved it
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Oh my, I got sucked in by the title alone. This sounds gorgeous and just up my alley. Thanks for sharing.
danadooley
in Singapore loved it
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Chanterelle mushrooms are greatly underused. Thanks for bringing this recipe to life!
zoeb
in Seattle loved it
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