Recipe from: joyouslydomestic Image Credit: Angela |
Potato
and Mushroom Gratin
“Mushrooms
contribute a fabulous earthy flavor to the dish. The flavor of the mushrooms and minced garlic
in this recipe combines with the cream to create a scrumptious sauce that
permeates the potatoes oh, so delicately.” Angela
Ingredients:
About 10 - 12
baking potatoes, peeled and thinly sliced
6 - 8 button
mushrooms, cleaned and thinly sliced
4 tablespoons
butter, cut into small cubes (plus 1 tablespoon more for coating casserole
dish)
4 garlic
cloves, peeled and minced
1 cup heavy
cream
Kosher salt
Black pepper
2 - 3 springs
fresh thyme
½ cup
shredded Parmesan cheese
1 tablespoon chopped
fresh parsley or chives (for garnish)
Directions:
Soak potatoes
in a large bowl of cold water for 30 - 60 minutes.
Drain water
and dry potatoes with a clean towel (I spread the potatoes out on the towel,
roll it up
and gently squeeze).
Gently heat
the cream, thyme and garlic over low heat in a small saucepan (do this during
the
last few minutes of potatoes soaking).
Do not
boil.
Once cream is
heated, turn off heat.
Allow thyme
and garlic to steep in cream until ready to assemble the gratin.
Preheat oven
to 375°F.
Butter the
bottom and sides of a large baking dish (mine was a 10-inch round, but a 9 x 13
dish
would work).
Lay down a
layer of potatoes (about a third of the slices called for in the recipe) in the
bottom of the dish (I do this in a "shingling" style).
Top with a
third of the mushroom slices.
Sprinkle on
salt and pepper...
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