PURPLE POTATO, MUSHROOM AND FONTINA GRATIN
Provided by Food Network
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees F. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving.
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Chester 47
[email protected]This gratin is a great way to use up leftover potatoes and mushrooms. It's also a great dish to serve at a potluck or party.
Charlien Strydom
[email protected]I'm not a big fan of purple potatoes, but I loved this gratin! The potatoes were creamy and flavorful, and the mushrooms and fontina cheese were delicious. I will definitely be making this again.
Fuking Phil
[email protected]This gratin was a disappointment. The potatoes were undercooked and the mushrooms were slimy. I would not recommend this recipe.
Juan Carlos Binario
[email protected]This gratin was easy to make and it turned out great! The only thing I would change is to use a different type of cheese. I used cheddar cheese and it was a bit too sharp for my taste.
Kian Froy
[email protected]I followed the recipe exactly and my gratin turned out perfect! It was creamy, cheesy, and flavorful. I highly recommend this recipe.
Elizabeth Kurschner
[email protected]This gratin was a bit bland for my taste. I think it could have used more seasoning. However, the potatoes were cooked perfectly and the fontina cheese was melted and gooey.
Bhaiya Bhaiya
[email protected]This gratin was a bit time-consuming to make, but it was worth it! The flavors were amazing and the presentation was beautiful. I served it at a dinner party and everyone raved about it.
John Sparsha
[email protected]I was looking for a new potato dish to try and this one did not disappoint! The purple potatoes added a beautiful color to the dish and they were so creamy and flavorful. The mushrooms and fontina cheese were also delicious. I will definitely be maki
Ibrahim Ladla
[email protected]This gratin was so easy to make and it turned out so delicious! I used baby bella mushrooms and they were perfect. The fontina cheese melted beautifully and the potatoes were cooked perfectly. I served it with a side salad and it was a perfect meal.
rahau tahuat
[email protected]This purple potato, mushroom, and fontina gratin was a hit with my family! The potatoes were creamy and flavorful, the mushrooms were earthy and savory, and the fontina cheese was gooey and melted perfectly. I will definitely be making this dish agai