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
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1 lb (450 g) waxy-variety potatoes
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1 oz (25 g) butter
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1 clove garlic, finely chopped
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8 oz (225 g) mushrooms
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1/4 pt (150 ml) each double and single
cream
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2 fl oz (50 ml) water
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4 oz Parmesan, grated
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salt, pepper
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Butter a large gratin dish arid pre-heat
the oven to 350F/180C /gas mark 4.
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Slice the potatoes very finely and rinse
in cold water.
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Drain, pat dry and pack half of them into
the dish.
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Sprinkle with the garlic, cover with the
sliced mushrooms and top with the rest of the potatoes.
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Season each layer and pour over the
whisked cream and water.
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Sprinkle the cheese on top, clot with
butter arid bake for 11/2 hours.
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