WILD MUSHROOM AND POTATO GRATIN
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
- Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
- In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
- Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 594 milligrams, Sugar 6 grams
GRATIN OF YUKON GOLD POTATOES
Potatoes baked with cheese are so comforting on cold nights-that's why this gratin made with Yukon gold potatoes, is a staple for your winter dinner menu.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
- Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs.
Nutrition Facts : Calories 192 g, Fat 6 g, Fiber 1 g, Protein 6 g
YUKON GOLD POTATO AND WILD MUSHROOM GRATIN
Categories Milk/Cream Mushroom Potato Side Bake Sauté Thanksgiving Casserole/Gratin Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
MUSHROOM AND BLUE CHEESE POTATOES AU GRATIN
Blue cheese, potatoes and mushrooms. A splendid side dish, with variations!Source unknown
Provided by Lynnda Cloutier
Categories Potatoes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Grease a 3 quart rectangular baking dish; set aside. In large pan, cook potatoes in boiling lightly salted water for 5 minutes. Drain and set aside.
- 2. For sauce, in large pan, cook mushrooms, onions, and garlic in hot oil over medium heat til tender. Stir in flour, salt and pepper. Add milk, all at once. Cook and stir til thickened and bubbly. Stir in sage. Remove from heat.
- 3. Layer half the potatoes in prepared dish. Pour in half of the sauce. Sprinkle with ½ cup cheese. Repeat with remaining potatoes and sauce. Cover dish with foil. Cover and chill remaining sauce.
- 4. Bake for 35 minutes. Uncover and sprinkle top of gratin with remaining cheese. Bake for about 35 minutes more or til potatoes are tender and top is golden. Let stand for 10 minutes before serving. Makes 8 side dishes
- 5. Variations: Parmesan Potatoes Au Gratin: Prepare as directed, except omit mushrooms and sage and substitute shredded Parmesan cheese for blue cheese. Apple Smoked Cheddar Gratin: Prepare as directed, except omit mushrooms. Cut 2 large cored Granny Smith apples into thin wedges. Reduce amount of sage in sauce to 2 teaspoons. Put half the apples over each layer of potatoes. Substitute smoked cheddar or Gouda for blue cheese. To make ahead: Assemble gratin as directed but do not preheat oven. Cover with plastic wrap and chill for up to 24 hours. Bake in a 350 oven for 50 minutes. Uncover and top with remaining cheese. Bake for 40 to 50 minutes more or til potatoes are tender.
WILD MUSHROOM AND SWEET POTATO GRATIN
Make and share this Wild Mushroom And Sweet Potato Gratin recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet saute mushrooms and shallots in olive oil until tender.
- Add chopped parsley,chicken broth, salt and pepper and mix together.
- In medium casserole dish place half of the sliced sweet potatoes, add half of the mushroom mixture, followed by half of the cheese.
- Continue one or more layer in the same order.
- Cover and bake at 425 degrees for 30 minutes.
- Uncover and bake for 20 more minutes.
Nutrition Facts : Calories 140.9, Fat 5.7, SaturatedFat 2.8, Cholesterol 15.7, Sodium 342, Carbohydrate 16.9, Fiber 2.7, Sugar 4, Protein 6.9
GRATIN OF YUKON GOLD POTATOES
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
Provided by ninja
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
- Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.
Nutrition Facts : Calories 199.8, Fat 8.6, SaturatedFat 4.5, Cholesterol 23.6, Sodium 507.4, Carbohydrate 23.3, Fiber 2.1, Sugar 1.1, Protein 8
YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
- In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
- Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.
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YUKON GOLD POTATO AND WILD MUSHROOM GRATIN RECIPE | …
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3.5/5 (23)Servings 8
- Preheat oven to 375°. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
YUKON GOLD POTATO AND CHEESE GRATIN RECIPE - TODAY.COM
From today.com
4.3/5 (117)Category Side Dishes
- Preheat oven to 375°F. Butter a 9x13-inch casserole dish. Heat the oil in a saucepan; add the onions, garlic, and thyme, and cook over medium heat until the onions are translucent. Add the cream and nutmeg, bring to a boil, and simmer for 3 to 4 minutes. Season with salt and pepper, and whisk to combine. Set aside to cool slightly.
- Combine the potatoes in a large bowl with the cream mixture, and stir to coat. Stir together the cheeses in a separate bowl. Layer the potato in the casserole dish, sprinkle with the cheese, and repeat, alternating layers. Pour remaining cream over the gratin, and finish the top layer with cheese. Cover with foil, and bake for about 45 minutes. Remove foil, and continue to bake for a further 30 minutes, until golden. Let cool slightly to allow the gratin to set before serving.
THYME AND YUKON GOLD POTATO GRATIN RECIPE - THE MOM 100
From themom100.com
Cuisine FrenchCategory Side DishServings 12Total Time 1 hr 30 mins
- Combine the cream, butter, and garlic in medium saucepan and bring to barely a simmer over medium high heat. Remove from the heat.
- Combine the cheese, thyme, salt and pepper in a small bowl. Spread out half of the potatoes in the prepared baking dish. Sprinkle with half of the cheese mixture. Repeat with the remaining potatoes, and then the remaining cheese mixture. Pour the cream mixture over the potatoes, and press down on the potatoes to make sure they are mostly submerged in the liquid.
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YUKON GOLD SWEET POTATO AU GRATIN - A GOUDA LIFE
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4/5 (4)Category Side DishCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 375, then in a medium saucepan, add the heavy cream, nutmeg, thyme, salt and pepper. Simmer over low heat 5 minutes, stirring occasionally.
- Peel the sweet potatoes, leave the skins on the Yukon gold, then thinly slice both, trying to get them about the same thickness.
- Use the tablespoon of butter and generously butter your baking dish then add the first layer of potatoes, overlapping them.
- Top with about ⅓ of the Gruyere cheese, another layer of potatoes, topped with another ⅓ of the cheese then pour all of the cream mixture over the top of the potatoes. Top with the remaining cheese then using a spatula gently press down on the potatoes.
POTATO GNOCCHI RECIPE - PAULA WOLFERT | FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 4-6Published 2021-10-24
- Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer.
- Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer.
- Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface.
- Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute.
- Line a baking sheet with paper towels. Divide the dough into quarters. Working with one piece at a time, gently roll the dough into a long rope about 1/2 inch wide.
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer.
- For Chestnut Gnocchi, substitute 1/3 cup chestnut flour for the cake flour before forming the gnocchi dough.
SHIITAKE MUSHROOM AND YUKON GOLD POTATO GRATINS WITH FRESH ...
From thedailymeal.com
Servings 8Calories 321 per servingTotal Time 45 mins
- Place the herbs and the garlic in the bowl of a food processor and pulse until chopped very finely. Or, place the herbs and garlic on a cutting board and chop finely. Set aside.
- Heat a large nonstick skillet over high heat. Add the butter and oil. As soon as the butter is melted, add the mushrooms. Toss well and sauté for 6-8 minutes until golden, stirring only occasionally. Add the shallots and continue to sauté for 2 minutes until the shallots have softened. Add the herb-garlic mixture, salt, and pepper and continue to sauté for 30 seconds. Remove from heat and transfer to a bowl to cool slightly.
- Whisk the milk, cream, salt, and pepper in a small bowl and set aside. Place 1/3 of the potato slices at the bottom of each ramekin*, enough to cover the surface. Top with ½ of the mushrooms. Then top with 1/3 of the potato slices. Top again with ½ of the mushrooms and finish with the remaining potato slices. Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake for 45-50 minutes until golden and bubbly. Remove from the oven and let cool for 5 minutes before serving. Serve the gratins in their molds.
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Email [email protected]Phone (714) 374-0038Location 21016 Pacific Coast Highway Huntington Beach, CA, 92648 United States
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