Potato And Porcini Mushroom Gratin - Thermador PROFESSIONAL Series Recipes

POTATO AND PORCINI
MUSHROOM GRATIN
INGREDIENTS
1 oz. dried porcini mushrooms
2 lbs. potatoes
1 garlic clove
1 tbsp. butter
¾
cup cream
¾
– 1 cup milk
Salt and black pepper
Large pinch of nutmeg
1 – 2 tbsp. parmesan or sbrinz, grated
Leave the mushrooms to soak in warm water for 1 hour. Gently squeeze the excess
liquid out of the mushrooms and chop roughly.
Wash, peel and slice the potatoes thinly and evenly into slices of approximately
⁄
1
inch. Halve the garlic clove and rub a 10 inch diameter ovenproof dish with the
8
garlic. The gratin will then have a slight garlic flavor.
Grease the dish with butter and layer in half of the potatoes. Distribute the mush-
rooms and layer the remaining potatoes on top.
Mix the cream and milk, season with salt, pepper, and nutmeg and pour over the
potatoes. Sprinkle the cheese over the gratin. Bake as indicated.
COOK'S NOTE:
Sbrinz cheese is a dark yellow, cow's milk cheese originating in Switzerland. It has
been aged for 2 – 3 years to develop a rich, mellow flavor.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
TRUE CONV, 350°F
40 - 45 minutes
Dish on Wire Rack
2 2
AND CASSEROLES
49