GRATIN DAUPHINOISE WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 180°C Heat three-quarters of the butter in a saucepan, add the mushrooms and cook for 5-l0 minutes, until the mushrooms are tender, If there's any liquid, strain it off and save it. Slice the potatoes - which can be peeled or not, as you wish - as thinly as you can; (use a mandolin) Put the potato slices into a colander and rinse under the cold tap to get rid of the excess starch. Peel and chop the garlic and mix with the remaining butter Use this butter to grease a large shallow gratin dish generously. I use one that measures (9 x 12 in). Layer half the potatoes into the dish and season well with salt, pepper and nutmeg. Spoon the mushrooms on top, season again, then top with the remaining potatoes and season once more. Pour the cream over the top, then fill the cream carton with any liquid that you strained from the mushrooms, plus water to fill it to the top, and pour that over the potatoes, too. Drizzle the truffle oil over the top and bake for 1.5 hours, until you can easily insert a sharp knife into the potatoes and the top is golden brown. Part of the joy of this dish is the contrast between the crunchy top and the meltingly tender potato within. However, if the top seems to be getting too brown, cover it with some foil, but remove it 10-15 minutes before the end of cooking to crisp the top. You can make a vegan version of this dish using 600 ml (1 pint) of vegetable stock instead of the cream and water
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Nomgqibelo Mkhize
[email protected]This dish is a must-try for any fan of French cuisine.
Milon Chowdhory
[email protected]I'm not sure I would make this dish again.
Lovely pattan
[email protected]This is a great recipe for a weeknight meal.
Besrat Endashaw
[email protected]I found the recipe to be a bit confusing to follow.
Capt saqlain
[email protected]The gratin dauphinoise was a bit bland for my taste.
Kattleen Carwin
[email protected]This recipe is a great way to impress your guests.
Shahroz Bhi
[email protected]I love the combination of wild mushrooms and gruyère cheese in this dish.
Wilford Liche
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Kebwabwa Mtatiro
[email protected]I've made this recipe several times and it always turns out perfectly.
Frank Taffel
[email protected]This is one of my favorite comfort food dishes. It's so warm and filling.
Sereana Masuwale
[email protected]I'm not a big fan of mushrooms, but I loved this dish! The cheese and potatoes were so creamy and flavorful.
Sharif Niamat
[email protected]This recipe is a great way to use up leftover mashed potatoes.
jason higgs
[email protected]I made a few substitutions to the recipe, and it turned out great! I used a different type of cheese and added some garlic.
Kabeer Ahamad
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Kevin Porivdence
[email protected]I found the recipe to be a bit too complicated, and the results weren't worth the effort.
Lucky Lacoe
[email protected]The gratin dauphinoise was a bit too heavy for my taste, but the wild mushrooms added a nice touch.
Amazing Mood
[email protected]This recipe is a keeper! I'll definitely be making it again.
Osakue Justice
[email protected]I made this for a dinner party and it was a hit! Everyone raved about how creamy and flavorful it was.
Mmathabo Maebela
[email protected]This dish was absolutely delicious! The flavors of the wild mushrooms and gruyère cheese were perfectly balanced, and the potatoes were cooked to perfection.