zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Gratin of potato and wild mushrooms

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Gratin of potato and wild mushrooms

    This gratin is terrifically good with a grilled lamb chop or a piece of steak, as well as with the venison – or just eat it on its own. I use Willie’s famous floury potatoes, grown on his farm overlooking Ballyandreen in east Cork. He also has a cult following at the Midleton farmers’ market. If you have a few wild mushrooms, such as chanterelles or field mushrooms, mix them with ordinary mushrooms for this gratin. If you can find flat mushrooms, all the better. One way or the other, it will be delectable.

    • Preparation time: 30 minutes
    • Cooking time: 100 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    • 225g Mushrooms
    • 700g Floury potatoes
    • 30g Butter, softened
    • 1 Garlic clove, finely chopped
    • 300ml Single cream
    • 3 tbsp Grated parmesan or mature cheddar

    Method

    1. Slice the mushrooms. Peel the potatoes and slice thinly. Bring a large saucepan of water to the boil and add the potato slices. As soon as the water returns to the boil, drain the potatoes and refresh under cold water. Drain again and spread out on kitchen paper or a clean tea towel.
    2. Preheat the oven to 180˚C/gas 4. Grease a shallow gratin dish (about 22cm x 26cm) with the butter and sprinkle the garlic over it. Arrange half the potatoes in the bottom of the dish, and season with salt and freshly ground pepper. Cover with the mushrooms. Season generously again and finish off with a final layer of overlapping potatoes.
    3. Bring the cream almost to the boiling point, then pour it over the potatoes. Sprinkle the cheese on top and bake for about 11/2 hours, covering loosely with foil if it looks like it’s turning too dark, until the gratin is crisp and golden brown and the cream is bubbling up around the edges.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    If you’re cooking this on its own, you’ll
    want a ripe, rich red to match the powerful
    mushroom and hard cheese flavours. Try
    this one, suitable for vegetarians. Waitrose
    Ripasso di Valpolicella Classico Superiore
    Fratelli Recchia 2005/06 Veneto, Italy.
    Bin 652082; £9.99.

    Comments

    Average user rating

    4 stars