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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons olive oil |
1 rosemary sprig |
3 medium baking potatoes, peeled and thinly sliced |
225 g mushrooms, thinly sliced |
4 garlic cloves, thinly sliced |
1 teaspoon dried thyme |
1 cup walnuts, finely chopped |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Preheat the oven to 425°F/220°C/Gas 7.
2. Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
3. 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.
4. 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.
5. Bake, uncovered, until the top is golden and crusty, about 1 hour.
6. Serve hot.
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