Tonight's Dinner - Mushroom-Potato Gratin

[Guest guest]

This is one fattening dish but worth every gram. I used dried porcini and

shiitake but you can use what you have, even fresh if you can get them.

 

I used the actual whipping cream but I am sure there are low fat

alternatives to the cream. Also vegan options too, I am sure.

 

So rich. I am trying it tonight and might make it for the holidays to go

with one of our Chanukah dinners (the first one always has latkes, after

that it is up in the air).

 

* Exported from MasterCook *

 

Exotic Mushroom-Potato Gratin

 

Recipe By : RisaG

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Mushrooms

Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried mushrooms (mixed kinds) -- porcini, morels

1 tbsp unsalted butter

2 tbsp Tra Vigne Roasted Garlic Paste

2 cups whipping cream

3/4 tsp salt

1/4 tsp freshly ground black pepper

5 med Yukon Gold potatoes -- peeled & thin sliced

1/4 cup Asiago Cheese -- shredded

 

Place mushrooms in small bowl and cover with boiling water. Let stand 30

minutes or until soft. Drain, reserving 1/4 cup of liquid. Rinse mushrooms

under water to remove sediment.* Slice mushrooms.

 

Heat oven to 400°F. Spray gratin dish or 8x8 baking dish with nonstick

cooking spray. In large saucepan, melt butter over medium heat. Add garlic

paste; cook 30 seconds and then stir in mushrooms, cream, reserved mushroom

liquid, salt and pepper. Add potatotes. Bring to a boil, stirring once in

awhile. Reduce heat to low and simmer for 5 minutes.

 

Carefully spoon mixture into gratin dish. Sprinkle with Asiago cheese. Bake

30-35 minutes or until potatoes are quite tender and sauce is thick. Let

stand 10 minutes before serving.

 

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Serving Ideas : salad, bread

 

NOTES : Risa's notes:

 

* If using dried shiitake, make sure to remove stems as they can be quite

tough. Discard or use for stock.

 

RisaG

 

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Updated 11/23/01