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POTATO/PORTOBELLO GRATIN
5
or 6 Yukon gold potatoes, peeled
or 3 Portobello mushroom caps, sliced thin
cup grated hard cheese such as Parmesan or Asiago
/4 cup half and half
2
1
3
Kosher salt and ground black pepper
1
2
) Heat oven to 400 degrees and butter a 9 by 13−inch baking dish and set aside.
) Using a mandolin, V−slicer or the slicing attachment on a food processor, slice the
potatoes approximately 1/8−inch thick. (If you don't want to slice all the potatoes at once,
slice them one at a time and build the gratin as you go.)
3
4
) Create the first layer by laying the slices in overlapping rows.
) Once the first layer is down, season lightly with salt and pepper, then scatter with
mushroom slices and a couple tablespoons of the cheese. (Don't over−do it on these
layers, if you create a barrier between the adjoining potato layers, the gratin won't set.)
5
) Continue building layers until you're out of potatoes or out of room to build, but be sure
to save 1/2 cup of the cheese for the top.
) Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface
and push down to work the air out from the layers.
) Add remaining liquid only if half and half does not come to the surface when you push
down.
) Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1
hour.
) Check for doneness by inserting the point of a paring knife straight into the gratin. If
6
7
8
9
it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long
enough to turn the top golden−brown.
1
0) Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.
Yield: 6 to 8 servings
POTATO/PORTOBELLO GRATIN
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