potatoes and mushrooms gratin. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish. In a large skillet, saute mushrooms and shallots in oil until tender.
Layer half the potatoes in the baking dish, slightly overlapping each other. Then spoon half of the mushrooms and shallots over the potatoes. Sprinkle half of the cheese on top and repeat the layers. You can cook potatoes and mushrooms gratin using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of potatoes and mushrooms gratin
- You need 500 grams of potatoes.
- It's 200 grams of mushrooms.
- It's 100 grams of creme fraiche.
- You need 1 dash of milk.
- You need 1 of gratted nutmeg.
- You need 1 of salt.
- Prepare 1 of pepper.
- It's 200 grams of gratted cheese.
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. Arrange mushroom slices atop gratin around edge of dish. Continue to bake uncovered until mushrooms are tender and potato edges are golden. Repeat layering, and then arrange remaining potatoes on top.
potatoes and mushrooms gratin step by step
- preheat oven to 180C.
- skin and slice both mushrooms and potatoes, make layers of each, with salt, pepper and nutmeg, then top with cream cheese and milk.
- put intothe oven for 20mins in grill mode , when the cheesebecome golden, it's ready.
Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix. Using a combination of wild and cultivated mushrooms, such as chanterelle, cremini and white button, gives this gratin a deep earthiness that enhances the buttery Yukon Gold potatoes. Let cool before slicing so that it slices nicely. Explore our full GMA Thanksgiving coverage! Everything you need to have the perfect Thanksgiving, from.
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