Gratin of Potato and Mushroom
If you have a few wild mushrooms e.g. chanterelles or field mushrooms, mix them with ordinary mushrooms for this gratin. If you can find flat mushrooms, all the better, one way or the other the gratin will still be delectable.
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1kg ‘old’ potatoes, e.g. Golden Wonders or Kerr’s Pinks
225g flat mushrooms
butter
1 clove garlic, finely chopped
salt and freshly ground pepper
200ml cream
100ml milk
3 tbsp mixture of grated Parmesan with Irish mature Cheddar cheese
ovenproof gratin dish 25.5cm x 21.5cm
Method
Slice the mushrooms. Peel the potatoes and slice thinly into 3mm slices. Bring a large saucepan of water to the boil. Add the potato slices to the boiling water. As soon as the water returns to the boil, drain the potatoes. Refresh under cold water. Drain again and arrange on kitchen paper or a clean tea towel.
Grease a shallow gratin dish generously with butter and sprinkle the garlic over it. Arrange half the potatoes in the bottom of the dish, season with salt and freshly ground pepper. Cover with the sliced mushrooms. Season again and finish off with a final layer of overlapping potatoes.
Bring the cream and milk almost to boiling point and pour over the potatoes. Sprinkle the cheese on top and bake for 1 hour approx. at 180°C/Gas Mark 4, until the gratin becomes crisp and golden brown with the cream bubbling up around the edges.
