Potato and mushroom gratin

Potato and mushroom gratin

By
From
Botanical
Makes
4
Photographer
William Meppem

Ingredients

Quantity Ingredient
4-6 large nicola potatoes, peeled
500ml pouring cream
6 garlic cloves, grated
large pinch salt
pinch grated nutmeg
150g gruyère, grated
100g parmesan, grated
1 bunch tarragon, leaves chopped
2 tablespoons truffle oil
50ml olive oil
1 lemon, juiced
400g porcini mushrooms or field mushrooms, cleaned and finely sliced
salt and freshly ground black pepper

Method

  1. Preheat oven to 160°C.
  2. Finely slice the potatoes on a mandolin, rinse in running water until the water runs clear (this removes excess starch and thus helps the gratin cook evenly) and dry the potato slices thoroughly.
  3. Boil the cream gently over a medium heat with twothirds of the grated garlic and salt and nutmeg. Once boiling, add 100 g of the gruyère, and add all but 2 tablespoons of the parmesan. Once the cheeses have melted, add the tarragon and truffle oil, check the seasoning and allow to cool.
  4. To cook the mushrooms, heat a wide frying pan over a high heat. Combine the olive oil, lemon juice and remaining garlic in a bowl. Working in 2 batches, scatter the mushrooms into the hot pan then moisten with the olive oil mixture. Season and pan-fry briefly, then drain the mushrooms into a colander. Once the mushrooms are cool, toss together with the potato slices, moisten with the gruyère cream and season lightly.
  5. Butter a wide ovenproof casserole very lightly. Spread the mushrooms and potatoes in a 2 cm layer then ladle some gruyère cream over the top and repeat these layers until the dish is full. Apply a little pressure to the top of the gratin to ensure it is not overfilled with cream, then clear the sides and rim of the dish. Sprinkle with the remaining gruyère and parmesan and bake for 1 hour until the potatoes are soft and the dish is golden-brown on top. To check the potatoes are cooked, skewer them with a roasting fork. If the fork pierces easily they are cooked.

Chef’s note

  • There are many ingredients you can add to a traditional gratin. Try roquefort or gorgonzola instead of gruyère; or add lightly cooked chopped leeks, fried diced kaiserfleisch, pieces of salt cod or some homemade pesto whisked into the cream before baking, all of which have their merits.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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