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
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
4 tablespoons chopped fresh flat leaf
Sea salt and freshly ground black pepper
A deep gratin or other ovenproof dish,
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.
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.
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.