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Saturday, October 29, 2011

Potato, cheese and mushroom gratin

This is basically a version of the famous French Dauphinoise potatoes enriched with some rosemary musrooms and Emmentaler cheese. It takes a while to cook but it's a feast once it's done. Perfect for a relaxed afternoon when you're in the mood for an impressive vegetarian main. 

Ingredients (serves 4):
  • 1 kg potatoes
  • 1 tablespoon olive oil
  • 350 g mushrooms
  • 1 shallot (or a small regular onion)
  • 1/2 teaspoon rosemary
  • a little butter for greasing the tray
  • 200 ml milk
  • 300 ml liquid cream
  • 150 g grated emmentaler
  • 1 tablespoon home-style mustard
  • 2-3 garlic cloves
  • fresh parsley, chopped
  • salt and pepper to taste

Preheat oven to 180 degrees C. Boil the potatoes, peeled and whole. Clean the mushrooms, chop up the onion.

Heat olive oil in a pan and fry the onion. When it's softened, add the mushrooms and fry gently until they're still moist but their water has evaporated. Season with the rosemary and fry for 1 minute more, then remove from heat.

When the potatoes are boiled, slice them. Butter a large baking tray. Arrange the potatoes and mushrooms in it - the thinner the better, to ensure a larger surface will get roasted and golden and not too much sauce will remain underneath. Speaking of sauce, mix the milk, cream, mustard, crushed garlic cloves, minced parsley, salt and pepper in a bowl or large cup. Pour it over the tray with the potatoes and mushrooms:

Sprinkle all the grated cheese on top, in an even layer:

Put it in the oven and bake for at least 30-40 minutes until the desired consistency was reached (we like it with less liquid sauce and crustier cheese) :). Dig in!

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