MUSHROOM POTATO GRATIN -COURTESY MICHELLE BERNSTEIN-MARTINEZ-
Heavenly, rich, and cheesy (in a good way) delicious. Recipe is by Chef Michelle Bernstein-Martinez owner of "Michy's" Restaurant in Miami.
Provided by JTsMom
Categories Potato
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees with the rack in the upper half of the oven.
- Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
- Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
- Add the re-hydrated porcinis to the pan (if using) and sauté until the liquid from the mushrooms has evaporated.
- Season the mushrooms with salt and pepper.
- Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
- Use an oiled 3-quart baking dish.
- Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
- Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
- Cover with foil.
- Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours.
- Uncover and top with breadcrumbs and cook until golden, about 15 minutes.
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Tik Tok Rubel
[email protected]This is the best mushroom potato gratin I've ever had. The flavors are incredible and the texture is perfect.
Obian Frank
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and so satisfying.
Tiyani Ndhlala
[email protected]I've never made a gratin before, but this recipe was so easy to follow. It turned out perfect!
Jesca George
[email protected]This gratin is a great way to get kids to eat their vegetables.
Zanjbeel Rajpoot
[email protected]I'm not a fan of mushrooms, but I still enjoyed this gratin. The potatoes and cheese were so good that I didn't even miss the mushrooms.
Salman Salman
[email protected]This gratin is a great way to use up leftover potatoes and mushrooms.
Md Shriful Islam
[email protected]This is one of my favorite gratin recipes. It's always a hit with my family and friends.
Rick Murphy
[email protected]I love how this gratin reheats well. I often make a big batch on the weekend and then eat it throughout the week.
Ab ghafar
[email protected]This gratin is the perfect side dish for a special occasion dinner. It's elegant, yet easy to make.
Andreas Yiangou
[email protected]The cheese sauce in this gratin is divine. It's rich, creamy, and cheesy. I could eat it with a spoon!
Rahuf
[email protected]The mushrooms in this gratin are so flavorful. I used a mix of cremini and shiitake mushrooms and they were both delicious.
Jawad Umrani
[email protected]I love the crispy potato crust on this gratin. It adds a nice textural contrast to the creamy interior.
Hilal Tanha
[email protected]This mushroom potato gratin is a keeper! It's easy to make, delicious, and can be dressed up or down depending on the occasion.
Nurul aminzz
[email protected]I've made this gratin several times now and it's always a crowd-pleaser. It's a great dish to bring to potlucks or holiday gatherings.
Summer Vaughan
[email protected]This gratin is the perfect comfort food. It's hearty, cheesy, and oh-so-satisfying. I love serving it on a cold winter night.
Frans Mogale
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious! The mushrooms and potatoes were more than enough to satisfy my taste buds.
Mahi thk2008
[email protected]I love how versatile this recipe is. I didn't have any Gruyère cheese on hand, so I used a combination of cheddar and Parmesan instead. It still turned out great!
Sajid Baloch
[email protected]This gratin was a bit time-consuming to make, but it was totally worth it. The flavor was incredible and the presentation was beautiful. I served it at a potluck and it was a huge success.
Steve Edwin
[email protected]I'm not usually a fan of gratin dishes, but this one changed my mind. The potatoes were crispy on the outside and fluffy on the inside, the mushrooms added a lovely savory flavor, and the cheese was melted and bubbly. Will definitely be making this a
Felix's WIFEY
[email protected]This mushroom potato gratin was an absolute hit at our dinner party! The combination of earthy mushrooms, creamy potatoes, and gooey cheese was simply divine. The recipe was easy to follow and the dish turned out perfectly. Highly recommend!