Potato and Mushroom Gratin
When I first had this dish Piedmont, it absolutely was made with earthy porcini mushrooms. As they aren’t easy to see here, I always substitute a variety of cultivated varieties, like shiitake, cremini, and white.
The sautéed mushrooms have been blended with milk and cream to form a sauce to get your own potato slices. Allow me to serve this specific luscious goat for a sidedish to get roast, but using a sprinkling of cheese, so it is wealthy enough for a principal dish with a salad.
Serves 8
Components
2 tbsp unsalted butter
8 oz shiitake mushrooms, washed, stems lost, and sliced
8 ounces cremini or white mushrooms, washed, trimmed, and chopped
1 garlic clove, minced
Salt and freshly ground pepper
1 cup thick lotion
1/2 cup whole-wheat
two 1/2 pounds loaf, including Yukon Golds, peeled and slice into ⅛-inch-thick slices
1/2 cup freshly grated Parmigiano-ReggianoMethod
Pre heat the oven to 375°F.
Melt the butter in a large skillet over medium warmth. Insert the mushrooms and cookstirring often, before liquid that they discharge evaporates, about five minutes. Add the garlic and salt and pepper to taste and cook for five minutes, or till the mushrooms are still golden. Stir in the milk and cream and bring to a simmer. Remove from heat.
Spread 1 / 3 of the potato slices from the skillet. Stir gently with salt. Add 1 / 2 of the liquid and mushrooms. Make another coating using half the rest of the vegetables, season with salt, and top with the remaining mushrooms and fluid. Order the rest of the potatoes on top and scatter them with salt and pepper to flavor.
Bake the gratin to get 45 to 60 minutes, until the potatoes are tender and the top is browned. Let rest for 5 minutes before serving.
The Italian Vegetable Cook Book
Potato and Mushroom Gratin
After I first had this dish in Piedmont, it absolutely was made with earthy porcini mushrooms. As they are hard to see right here, I substitute a mix of cultivated types, including shiitake, cremini, and white.
Even the sautéed mushrooms have been mixed together with cream and milk to produce a sauce to its potato pieces. I like to serve this amazing goat for a sidedish to get a roast, but with its sprinkling of cheese, then it is loaded enough for a principal dish with a salad.
Serves 8
Substances
2 tbsp unsalted butter
8 oz shiitake mushrooms, cleaned, stems discarded, also chopped
8 ounces cremini or white mushrooms, washed, trimmed, and chopped
1 garlic clove, minced
Salt and freshly ground pepper
1 cup heavy cream
1/2 cup whole milk
21/2 pounds waxy potatoes, such as Yukon Golds, peeled and cut into ⅛-inch-thick pieces
1/2 cup freshly squeezed Parmigiano-ReggianoStrategy
Melt the butter in a large skillet over moderate warmth. Insert the mushrooms and cook, stirring regularly, until the liquid that they release disappears, about five minutes.
Insert the garlic salt and pepper to taste and cook 5 minutes, or till the mushrooms are still golden. Stir in the cream and milk and bring to a simmer. Remove from heat.
Pass on one third of those potato slices from the baking dish. Sprinkle lightly with salt.
Insert 50% the liquid and mushrooms. Make another layer with half of the rest of the berries, season with saltand high with the rest of the eggs and fluid.
Organize the remaining potatoes at the top and sprinkle them with salt and pepper to flavor.
Sprinkle with the cheese.
Bake the gratin to get 45 to 60 minutes, before potatoes are tender and the top is browned.
Allow rest for five minutes prior to serving.
Leave a Comment