Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, potatoes and mushrooms gratin. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Can't decide between a potato or mushroom side dish? The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. Place the potatoes in the casserole dish. Notes: Using a mandoline to slice the potatoes makes a quick job of it.
potatoes and mushrooms gratin is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. potatoes and mushrooms gratin is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have potatoes and mushrooms gratin using 8 ingredients and 0 steps. Here is how you can achieve that.
The ingredients needed to make potatoes and mushrooms gratin:
- Make ready 500 grams potatoes
- Get 200 grams mushrooms
- Prepare 100 grams creme fraiche
- Prepare 1 dash milk
- Get 1 gratted nutmeg
- Prepare 1 salt
- Prepare 1 pepper
- Get 200 grams gratted cheese
Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. Reviews for Photos of Potato and Shiitake Mushroom Gratin. For potatoes I used fingerlings, skin-on, and for the mushrooms, shitake. The lower ratio of mushroom and porcine to potato was a good (except for the mushrooms)- will not make this particular mushroom/potatoe gratin again but hope to find a better recipe somewhere because the.
Steps to make potatoes and mushrooms gratin:
- Ready to serve and ENJOY!
For potatoes I used fingerlings, skin-on, and for the mushrooms, shitake. The lower ratio of mushroom and porcine to potato was a good (except for the mushrooms)- will not make this particular mushroom/potatoe gratin again but hope to find a better recipe somewhere because the. Chanterelle mushrooms and fontina cheese contribute a delicate, nutty flavor that contrasts nicely with sweet potatoes in this dish. Prepare the mushroom sauté, using the optional deglazing liquid if you like. Transfer the mushrooms to a bowl and return the pan to medium-high heat.
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