Meatless Monday – Wild Mushroom and Potato Gratin

mushroompotatogratin

These cinnamon mushrooms were calling to me for some dinner time inspiration. A gratin of thinly sliced Yukon gold potatoes beckoned. Et viola – a lovely late winter offering.

Wild Mushroom and Potato Gratin

1 lb. of your favorite mushrooms, I used cinnamon caps and criminis, sliced if necessary
2 Tbsp. butter
1/4 cup dry sherry
2 cups of heavy cream
2 large sprig of thyme
1 small leek, sliced thinly
3 cloves of garlic, minced
1 1/2 lbs. Yukon gold potatoes, sliced thinly
Bread crumbs and freshly grated Parmesean cheese

Preheat the oven to 400 degrees. Place the cream, thyme, garlic and leek in a small sauce pan and heat. Allow to simmer for about 15 minutes.

Prepare a gratin dish by rubbing some butter on the bottom and up the sides. Now saute the mushrooms in the butter until soft, season with salt and pepper. Add the sherry and allow for it to evaporate.

Place a layer of potatoes on the bottom of the dish. Sprinkle on some salt and pepper.  Add some of the mushrooms and spread them around. Pour on some of the cream and spread around evenly. Now add another layer of potatoes and then some more mushrooms and cream.  The last layer should be potatoes and a remaining cream. Sprinkle bread crumbs and cheese over the top.

Cover with aluminum foil and place in the oven and bake for 40 minutes. Remove the foil and gently press the gratin down with the back of a large spoon. Return to oven for another 10 minutes. Allow to cool slightly before serving.

FMI on Meatless Monday, click here.

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