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Potato and Mushroom Gratin

Potato and Mushroom Gratin


Baking sliced potatoes and mushrooms in layers allows the potatoes to absorb the juices and earthy flavor of the mushrooms. Use the darkest mushrooms you can find - they will have the best taste. If you prefer, you can mix fresh mushrooms with reconstituted dried ones for a more intense flavour.

 

SERVES 4

  • 1 kg potatoes

  • 750 g flavorsome mushrooms, such as dark flat cap, chestnut or Portobello (or use fresh wild mushrooms)

  • Extra virgin olive oil, for sprinkling

  • 175 g stale (not dry) white breadcrumbs

  • 4 tablespoons freshly grated Parmesan cheese

  • 4 tablespoons chopped fresh flat leaf parsley

  • Sea salt and freshly ground black pepper

  • A deep gratin or other ovenproof dish, well-buttered

  1. Peel the potatoes and slice thickly, putting them in a bowl of cold water as you go. Trim the mushrooms and slice thickly. Put half the potatoes in a layer in the bottom of the gratin dish, sprinkle with olive oil and cover with half the mushrooms.

  2. Put the breadcrumbs, Parmesan, parsley, salt and pepper in a bowl and mix well. Spread half this mixture over the mushrooms, then sprinkle with more olive oil. Cover with a layer of the remaining potatoes, then a layer of the remaining mushrooms. Finally, sprinkle with the remaining breadcrumb mixture and more oil.

  3. Cover with foil and bake in a preheated oven at 180C (350F) Gas 4 for 30 minutes. Uncover the dish and cook for a further 30 minutes until the potatoes are tender and the breadcrumb topping is golden brown.

Note: If you blanch the potato slices first for 5 minutes in boiling salted water, they will take only 30 minutes to cook in the oven.

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