POTATO/PORTOBELLO GRATIN
Steps:
- 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.) 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.) 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 it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.
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Yeka Tenzin
[email protected]Is it possible to make this gratin ahead of time?
Nomi Style
[email protected]I would love to try this gratin, but I don't have a gratin dish. Can I use a different type of baking dish?
King Bored
[email protected]This recipe is missing some important instructions. I had to guess at how to do some of the steps.
Visky Jan
[email protected]I followed the recipe exactly, but my gratin didn't turn out right. I'm not sure what went wrong.
Debbie Gold
[email protected]This gratin was a disaster! The potatoes were undercooked, and the mushrooms were slimy.
Bassam Saif
[email protected]I thought this gratin was just okay. It wasn't bad, but it wasn't anything special either.
Hocky132 Ali
[email protected]This gratin was a bit too rich for my taste, but it was still good.
Md mohammad Hossain
[email protected]I'm not a big fan of mushrooms, but I loved this gratin! The potatoes and cheese were so creamy and flavorful.
Ernestina Zokottoh
[email protected]This gratin looks so delicious! I can't wait to try it.
Arham Tiger
[email protected]I love the combination of potatoes and mushrooms. This gratin was a great way to enjoy both of them together.
santino bedell
[email protected]This dish was so easy to make, and it turned out so well! The potatoes were perfectly cooked, and the gratin had a beautiful golden crust.
Sioux Allen
[email protected]I made this gratin for a dinner party, and it was a huge hit! Everyone raved about the flavor and texture. I will definitely be making it again.
Zeeshan Ch
[email protected]This potato-portobello gratin was an absolute delight! The combination of the earthy mushrooms and the creamy potato filling was simply divine. It was easy to make, and the results were stunning.