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Gratin Potato With Mushrooms

POTATO GRATIN WITH MUSHROOMS

 

Wild mushrooms would be my first choice for this dish, large flat cultivated mushrooms would be second and dried and reconstituted ceps would be third.

 

Serves 4

  • 1 lb (450 g) waxy-variety potatoes

  • 1 oz (25 g) butter

  • 1 clove garlic, finely chopped

  • 8 oz (225 g) mushrooms

  • 1/4 pt (150 ml) each double and single cream

  • 2 fl oz (50 ml) water

  • 4 oz Parmesan, grated

  • salt, pepper

  1. Butter a large gratin dish arid pre-heat the oven to 350F/180C /gas mark 4.

  2. Slice the potatoes very finely and rinse in cold water.

  3. Drain, pat dry and pack half of them into the dish.

  4. Sprinkle with the garlic, cover with the sliced mushrooms and top with the rest of the potatoes.

  5. Season each layer and pour over the whisked cream and water.

  6. Sprinkle the cheese on top, clot with butter arid bake for 11/2 hours.

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