Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, potato and mushroom gratin. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
In a large skillet, saute mushrooms and shallots in oil until tender. Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms. Heat a large skillet over medium heat with butter and olive oil.
Potato and mushroom gratin is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Potato and mushroom gratin is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook potato and mushroom gratin using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Potato and mushroom gratin:
- Prepare 2 Potatoes , deskinned
- Take 250 Grams Mushrooms
- Prepare 1 Tablespoon garlic oil
- Get 300 Millilitres milk full
- Prepare To Taste paprika
- Get To Taste oregano
- Prepare To Taste salt
Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Cheesy potatoes get a whole new look with the addition of Provolone cheese, Portobello mushrooms, and fresh thyme to this potato gratin recipe.
Instructions to make Potato and mushroom gratin:
- Slice potatoes into thin round pieces. Thinly slice mushroom as well. In a pan, add garlic oil, potatoes and let them heat up for a few minutes. Then add the milk. Season with salt, paprika and oregano.
- While the potato is simmering, saute mushrooms in another pan until the water runs dry. Add to the potatoes and gently mix.
- Pour into a baking dish and let it cook in a pre heated oven for 30 minutes at 220degrees C.
- The milk will bubble about and what results is a creamy potato and mushroom gratin delight. As Nigella suggests, would taste great with oven roasted chicken.
Au gratin potatoes don't get the love they should so I gave them an update and made this Provolone, Mushroom and Potato Gratin recipe. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish. Arrange mushroom slices atop gratin around edge of dish. Continue to bake uncovered until mushrooms are tender and potato edges are golden.
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