Potatoes and Mushroom Gratin |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Our Friend Julie gave me this recipe a few years ago, she told me she found it online and changed it just enough to suit her family. Ingredients:
1/2 ounce dried porcini mushrooms |
2 lbs golden potatoes |
1 1/2 tablespoons butter |
1 lb cremini mushroom, sliced |
2 teaspoons fresh thyme leaves |
salt and pepper |
3 ounces gorgonzola blue cheese |
2 cups heavy cream |
2 ounces parmigiano-reggiano cheese, freshly grated |
Directions:
1. Place the mushrooms in a small bowl filled with warm water.
2. Soak the mushrooms for about 30 minutes until softened.
3. Drain, chop coarsely and set aside.
4. Slice the potatoes very thin and place in a container.
5. Fill with water until the potatoes are covered.
6. Preheat oven to 400 degrees.
7. Place the butter in skillet and turn heat to medium.
8. When the butter starts foaming, add mushrooms, soaked wild mushrooms, and thyme.
9. Saute until the mushrooms are tender and the liquid is evaporated.
10. Add salt and pepper.
11. In a bowl mash the blue cheese until smooth.
12. Add the cream and mix to dissolve the cheese.
13. Spread the bottom of a baking dish with a little butter.
14. Place one third of the potatoes in the bottom of the baking dish.
15. Spread evenly half of the mushrooms on the potatoes.
16. Add a layer with half of the remaining potatoes, a spread on top the remaining mushrooms.
17. Top with the remaining potatoes.
18. Pour the cream mixture on top of the potatoes.
19. Top evenly with the grated parmigiano cheese.
20. Bake for about 45 minutes until the potatoes are tender, the cream is absorbed and the surface is golden.
21. Serve hot spooning from the dish.
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