POTATO MUSHROOM GRATIN
A delicious side dish which I've adapted from a recipe I found on an English website and which I am posting for the 2005 Zaar World Tour. Because I was expecting a cheese topping, this recipe had me looking up "gratin" in culinary dictionaries. What I found for "gratin" was "covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". Something else I've learnt since this tour began. For me, "gratin" has always evoked images of either a cheese sauce or a cheese topping. Obviously topping this dish with grated cheese is an option, but the dish would be healthier without the cheese! Again, exercise your culinary discretion!
Provided by bluemoon downunder
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F/220°C/Gas 7.
- Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
- 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.
- Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
- Bake, uncovered, until the top is golden and crusty, about 1 hour.
- Serve hot.
POTATO AND MUSHROOM GRATIN
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
- Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
- Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.
MUSHROOM POTATO GRATIN -COURTESY MICHELLE BERNSTEIN-MARTINEZ-
Heavenly, rich, and cheesy (in a good way) delicious. Recipe is by Chef Michelle Bernstein-Martinez owner of "Michy's" Restaurant in Miami.
Provided by JTsMom
Categories Potato
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees with the rack in the upper half of the oven.
- Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
- Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
- Add the re-hydrated porcinis to the pan (if using) and sauté until the liquid from the mushrooms has evaporated.
- Season the mushrooms with salt and pepper.
- Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
- Use an oiled 3-quart baking dish.
- Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
- Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
- Cover with foil.
- Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours.
- Uncover and top with breadcrumbs and cook until golden, about 15 minutes.
WILD MUSHROOM AND POTATO GRATIN
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
- Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
- In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
- Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 594 milligrams, Sugar 6 grams
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. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.
Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
SOFRITO (DAISY MARTINEZ)
This is a staple of any Puerto Rican household. Some of the ingredients are hard to find in US grocery stores so notes are provided on substitutions.
Provided by threeovens
Categories Onions
Time 15m
Yield 4 cups, 40 serving(s)
Number Of Ingredients 8
Steps:
- Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
- With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
- Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
- NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
- NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.
Nutrition Facts : Calories 6.1, Sodium 0.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 0.2
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