MUSHROOM POTATO GRATIN -COURTESY MICHELLE BERNSTEIN-MARTINEZ-
Heavenly, rich, and cheesy (in a good way) delicious. Recipe is by Chef Michelle Bernstein-Martinez owner of "Michy's" Restaurant in Miami.
Provided by JTsMom
Categories Potato
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees with the rack in the upper half of the oven.
- Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
- Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
- Add the re-hydrated porcinis to the pan (if using) and sauté until the liquid from the mushrooms has evaporated.
- Season the mushrooms with salt and pepper.
- Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
- Use an oiled 3-quart baking dish.
- Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
- Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
- Cover with foil.
- Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours.
- Uncover and top with breadcrumbs and cook until golden, about 15 minutes.
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ALOZIE JAHSON
[email protected]This gratin was amazing! The potatoes were crispy on the outside and fluffy on the inside, and the cheese sauce was rich and flavorful. I would definitely make this dish again.
Adil Idrees
[email protected]I loved this gratin! The combination of mushrooms, potatoes, and cheese was perfect. I would definitely make this dish again.
arman jahid
[email protected]This was a great recipe! The gratin was creamy and cheesy, and the mushrooms and potatoes were cooked perfectly. I would definitely make this dish again.
Gift gold
[email protected]This gratin was a bit too heavy for my taste. The cheese was a bit overpowering and the potatoes were a bit mushy. I think I would prefer a lighter version with less cheese and more vegetables.
qhayiya makhuzeni
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The potatoes and cheese were cooked perfectly, and the mushrooms added a nice earthy flavor.
M adnan M aslam
[email protected]This gratin was amazing! The potatoes were crispy on the outside and fluffy on the inside, and the cheese sauce was rich and flavorful. I would definitely make this dish again.
Sabina Wilson
[email protected]I loved this gratin! The combination of mushrooms, potatoes, and cheese was perfect. I would definitely make this dish again.
Haiderali Haiderali
[email protected]This was an excellent recipe! The gratin was creamy and cheesy, and the mushrooms and potatoes were cooked to perfection. I would definitely make this dish again.
Amais ali
[email protected]This gratin was a bit too cheesy for my taste. I think I would have preferred it with less cheese and more vegetables.
MD Munna Ahmed
[email protected]I'm not a big fan of gratin, but this dish was actually really good. The flavors of the mushrooms and potatoes were well-balanced, and the cheese sauce was creamy and flavorful.
Hotel MIK
[email protected]This was a great recipe! The gratin was creamy and cheesy, and the mushrooms and potatoes were cooked perfectly. I would definitely make this dish again.
The big enchilada
[email protected]I followed the recipe exactly and the gratin turned out perfectly. It was creamy, cheesy, and full of flavor. I would definitely make this dish again.
Don Algood
[email protected]This gratin was easy to make and turned out great. I used a mix of white and sweet potatoes, and I added some chopped bacon to the cheese sauce. It was a hit with my family!
Qaisar Kanju
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The potatoes were perfectly cooked and the cheese sauce was rich and flavorful.
Md rasel Hossain.
[email protected]This was a great recipe! I used baby potatoes and they turned out perfectly. The gratin was creamy and cheesy, and the mushrooms added a nice earthy flavor.
Kayla Surbla
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it. I especially liked the crispy cheese topping.
Janith Jayamal
[email protected]This gratin was a bit too heavy for my taste. The cheese was a bit overpowering and the potatoes were a bit mushy. I think I would prefer a lighter version with less cheese and more vegetables.
Sajib hawlader Arif
[email protected]I've made this dish a few times now and it's always a hit! The combination of mushrooms, potatoes, and cheese is simply irresistible. I like to add a bit of chopped parsley or chives on top for a pop of color and flavor.
Frank Taffel
[email protected]This mushroom potato gratin was an absolute delight! The flavors of the mushrooms and potatoes melded together perfectly, and the cheesy topping was the perfect finishing touch. I would definitely recommend this recipe to anyone looking for a hearty