Potato and dried mushroom gratin recipe

Potato and Dried Mushroom Gratin recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Potato and Dried Mushroom Gratin is a delicious and comforting dish that is perfect for any occasion. The combination of tender potatoes and flavorful dried mushrooms creates a rich and hearty gratin that will satisfy your taste buds. With layers of creamy sauce and a crispy golden topping, this dish is sure to be a crowd-pleaser. Whether you're hosting a dinner party or simply craving some comfort food, this gratin recipe is a must-try.

Keywords: potato, dried mushroom, gratin, creamy, comforting.

Potato and dried mushroom gratin recipe details

Potato and dried mushroom gratin recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

40 g	dried porcini mushrooms
2 tsp	olive oil
6	shallots, peeled and finely chopped
4 medium	potatoes
2	onions, peeled
	salt and freshly ground black pepper, to taste
300 ml	vegetable stock
4 tbsp	double cream
2 tsp	Dijon mustard
225 g	Cheddar cheese, grated
50 g	unsalted butter, in pats
	courgettes, buttered

Instructions

Empty the dried mushrooms into a bowl and just cover with warm water. Leave to soak according to packet instructions. Reserve some slices for decoration.

Heat oil in a pan and gently cook shallots and garlic over gentle heat to soften, but not brown. Reserve.

Peel and slice potatoes and slice onions and cook in lightly salted boiling water until par-boiled. Drain.

Grease a gratin dish. Place a layer of sliced potatoes and onions in the base, then top with mushroom slices, then a layer of chopped shallot and garlic, seasoning in between with salt and pepper. Repeat layers once more, finishing with a layer of potatoes.

Mix the vegetable stock with cream and Dijon mustard, and pour the mix over the potatoes. Finish with grated cheese and pats of butter. Bake in a pre-heated oven at Gas 5, 375░F, 190░C for 30 minutes, or until the potatoes are tender and the cheese has melted.

Decorate with reserved mushroom slices and serve with buttered courgettes.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a