PURPLE POTATO, MUSHROOM AND FONTINA GRATIN
Provided by Food Network
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees F. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving.
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Melanie Weatherall
[email protected]I made this dish for my family and they loved it! The potatoes were perfectly cooked and the cheese was melted and gooey. The mushrooms added a nice savory flavor to the dish. I would definitely recommend this recipe to anyone looking for a new and e
Jana Samah
[email protected]This gratin was delicious! The potatoes were creamy and tender, the mushrooms were earthy and flavorful, and the cheese was melted and gooey. I loved the unique flavor of the purple potatoes. I would definitely make this dish again.
anams Dozie
[email protected]I made this dish for my family and they loved it! The potatoes were perfectly cooked and the cheese was melted and gooey. The mushrooms added a nice savory flavor to the dish. I would definitely recommend this recipe to anyone looking for a new and e
Sohaib Abdullah
[email protected]This gratin was delicious! The potatoes were creamy and tender, the mushrooms were earthy and flavorful, and the cheese was melted and gooey. I loved the unique flavor of the purple potatoes. I would definitely make this dish again.
Badruzzaman Sojib
[email protected]I made this dish for my family and they loved it! The potatoes were perfectly cooked and the cheese was melted and gooey. The mushrooms added a nice savory flavor to the dish. I would definitely recommend this recipe to anyone looking for a new and e
Peggy Braddock
[email protected]This gratin was delicious! The potatoes were creamy and tender, the mushrooms were earthy and flavorful, and the cheese was melted and gooey. I loved the unique flavor of the purple potatoes. I would definitely make this dish again.
Doris Amankwah
[email protected]I made this dish for my family and they loved it! The potatoes were perfectly cooked and the cheese was melted and gooey. The mushrooms added a nice savory flavor to the dish. I would definitely recommend this recipe to anyone looking for a new and e
Musa Ncube
[email protected]This gratin was delicious! The potatoes were creamy and tender, the mushrooms were earthy and flavorful, and the cheese was melted and gooey. I loved the unique flavor of the purple potatoes. I would definitely make this dish again.
Mary Brooks
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor of the purple potatoes and the creamy fontina cheese. The mushrooms added a nice savory flavor to the dish. I would definitely recommend this recipe to anyone looking f
Kevin Fontenot
[email protected]This dish was easy to make and very flavorful. The potatoes were creamy and the cheese was melted and gooey. The mushrooms added a nice savory flavor to the dish. I would definitely make this dish again.
Ihti Sham
[email protected]I followed the recipe exactly and the dish turned out great! The potatoes were cooked perfectly and the cheese was melted and bubbly. The mushrooms added a nice savory flavor to the dish. I would definitely recommend this recipe.
RUTH KANU
[email protected]This gratin was delicious! The potatoes were creamy and tender, the mushrooms were earthy and flavorful, and the cheese was melted and gooey. I loved the unique flavor of the purple potatoes. I would definitely make this dish again.
Wanok Alfred
[email protected]I made this dish for my family and they loved it! The potatoes were perfectly cooked and the cheese was melted and gooey. The mushrooms added a nice savory flavor to the dish. I would definitely recommend this recipe to anyone looking for a new and e
M. Raman Khan
[email protected]This dish was a bit more work than I expected, but it was worth it! The potatoes took a while to cook, but the end result was a creamy and flavorful gratin. The mushrooms and fontina cheese added a nice richness to the dish. I would recommend this re
Roema Khan
[email protected]I'm not a big fan of purple potatoes, but I decided to try this recipe anyway. I'm so glad I did! The potatoes were actually really good, and the combination of flavors in this dish was amazing. The mushrooms and fontina cheese were the perfect compl
Md Nilloy
[email protected]This gratin was so easy to make and it turned out so well! I used a mix of baby bella and shiitake mushrooms, and I added a little bit of garlic and thyme to the sauce. The potatoes were perfectly cooked and the cheese was melted and bubbly. I served
Bubly Bubly
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor of the purple potatoes and the creamy fontina cheese. The mushrooms added a nice savory flavor to the dish. I would highly recommend this recipe to anyone looking
Victoria Ohahuiro
[email protected]This dish was absolutely delicious! The combination of the purple potatoes, mushrooms, and fontina cheese was perfect. The potatoes were creamy and tender, the mushrooms were earthy and flavorful, and the cheese was gooey and melted. I will definitel