Yukon Gold Potato and Wild Mushroom Gratin
- 6 tablespoons (3/4 stick) butter
- 12 ounces assorted fresh wild mushrooms, sliced
- 3 pounds Yukon Gold potatoes
- 3/4 teaspoon ground black pepper
- 2 cups heavy whipping cream
Preheat oven to 375°. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
Melt butter in sauté pan over medium-high heat.
Add mushrooms and sauté until golden brown, about 5 minutes.
Generously butter an 11x7x2-inch baking dish.
Peel and cut potatoes Arrange 2 layers of potatoes in prepared dish.
Lay 1/3 of mushrooms over potatoes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Repeat 2 more times with potatoes, mushrooms, salt, and pepper.
Carefully pour cream over potatoes.
Cover with foil and bake 45 minutes.
(Can be made 2 hours ahead.
Let stand at room temperature.)
Uncover and continue baking until golden brown and set, about 30 minutes longer.
Yukon Gold Potato and Wild Mushroom Gratin - Recipes
Yukon Gold Potato & Mushroom Gratin
Prep: 25 minutes plus standing • Bake: 1 hour • Serves: 10
3 tablespoons Schnucks unsalted butter
1 package (8 ounces) white mushrooms, sliced (about 3 cups)
1 medium onion, chopped (1 cup)
1 pint (2 cups) Schnucks whipping cream
1-1/2 teaspoons salt
1 teaspoon ground black pepper
Schnucks nonstick cooking spray
2 pounds Schnucks Gold potatoes (about 6 medium), peeled and thinly sliced (about 5 cups)
1 package (8 ounces) Schnucks finely shredded Swiss cheese (2 cups)
chopped fresh chives for garnish (optional)
1. Preheat oven to 325°. In nonstick 12-inch skillet, melt butter over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until mushrooms begin to brown. Stir in onion and cook 4 to 5 minutes or until mushrooms and onion are tender, stirring occasionally. Stir in cream, salt and pepper heat to boiling. Reduce heat to medium-low simmer 2 minutes, stirring occasionally.
2. Spray shallow 2- to 3-quart glass or ceramic baking dish with nonstick cooking spray. Spread half of potato slices in dish, then top with half of mushroom mixture sprinkle evenly with half of Swiss cheese. Repeat layering.
3. Bake gratin, uncovered, 1 hour to 1 hour 10 minutes or until potatoes in center are fork-tender and top is golden. Let stand 10 minutes before serving. Garnish with chives, if desired.
Each Serving: About 367 calories, 27 g total fat (17 g saturated), 95 mg cholesterol, 404 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein.
The gratin may be prepared 1 day in advance and reheated. Or, prepare mushroom mixture 1 day in advance as directed in step 1 and refrigerate.
Gruyere or Jarlsberg cheese are excellent substitutes for Swiss cheese.
Mix-in ideas: Add ham or smoked sausage to transform this side dish into an entrée.
Preheat oven to 375°F. Butter a 9x13-inch casserole dish. Heat the oil in a saucepan add the onions, garlic, and thyme, and cook over medium heat until the onions are translucent. Add the cream and nutmeg, bring to a boil, and simmer for 3 to 4 minutes. Season with salt and pepper, and whisk to combine. Set aside to cool slightly.
Combine the potatoes in a large bowl with the cream mixture, and stir to coat. Stir together the cheeses in a separate bowl. Layer the potato in the casserole dish, sprinkle with the cheese, and repeat, alternating layers. Pour remaining cream over the gratin, and finish the top layer with cheese. Cover with foil, and bake for about 45 minutes. Remove foil, and continue to bake for a further 30 minutes, until golden. Let cool slightly to allow the gratin to set before serving.
- Kosher salt
- 2 pounds medium Yukon Gold potatoes
- 2/3 cup all-purpose flour
- 1/3 cup cake flour
- 1 teaspoon extra-virgin olive oil
Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer. Bake until fork-tender, about 11/2 hours. Remove them from the oven and slit them lengthwise to release their steam.
Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer. Let cool completely.
Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface. Sprinkle the sifted flour mixture over the potatoes and drizzle with the olive oil. Gently form the dough into a firm ball.
Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute. Using a slotted spoon, transfer the gnocco to a plate and let cool. It should be light and tender but still hold together. If the gnocco breaks apart in the boiling water, the dough has too little flour add more. If the gnocco is tough and chewy, the dough has too much flour cut in a little more of the reserved riced potatoes.
Line a baking sheet with paper towels. Divide the dough into quarters. Working with one piece at a time, gently roll the dough into a long rope about 1/2 inch wide. Using a sharp knife, cut the rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make light ridges. Transfer the gnocchi to the baking sheet. Repeat with the remaining dough. Let the gnocchi stand at room temperature for 1 hour to dry.
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer. Using a wire skimmer, transfer the gnocchi to the bowl of ice water. Drain on paper towels and pat dry. Toss with oil and refrigerate for up to 3 hours or freeze the gnocchi on baking sheets in a single layer. Transfer them to an airtight container or resealable plastic bags and freeze for up to six weeks. To serve, sauté them in butter until heated through before proceeding.
For Chestnut Gnocchi, substitute 1/3 cup chestnut flour for the cake flour before forming the gnocchi dough.
5 ounces crumbled blue cheese (such as Stilton, Gorgonzola or Maytag blue about 1 1 /2 cups), room temperature
2 1/2 cups whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter
1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog), thickly sliced
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds
Position rack in top third of oven and preheat to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl add 1 cup/2 cream. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs sauté until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.
Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes serve hot.
- 2 tablespoons unsalted butter, plus more for dish
- 1 medium onion, cut into 1/2-inch dice
- 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper
- 1 cup finely grated Gruyere cheese (about 4 ounces)
- 1 cup finely grated Parmesan cheese, about 3 1/2 ounces
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds
- 1 tablespoon finely chopped thyme leaves
- 3/4 cup whole milk
- 1/2 cup heavy cream
Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish set aside. Melt butter in a large skillet over medium heat. Add onion cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms cook until they are slightly softened. Add remaining mushrooms cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
Combine cheeses in a small bowl set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day let stand at room temperature 30 minutes before baking.
Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack let cool 10 minutes before serving.
Black Trumpet Mushroom and Yukon Gold Potato Gratin
After a few days teaching in California, the chef at the Ritz in Paris asked Sarah to come to his Parisian kitchen and teach some healthy California cooking. While Sarah was in the Ritz kitchen, this chef taught her this very wicked thing. What evil French genius would teach a nice Georgia girl to simmer potatoes in porcini cream? I’d made black trumpet and potato gratin many a time, but I’d never realized it could be raised to such a level of fungal debauchery. Leaving the black trumpets in wide pieces adds a luscious silky texture to the gratin.
- 2 cups heavy cream
- ½ ounce Wine Forest Dried Wild Porcini Mushrooms, thoroughly rinsed to remove any dirt
- 1 bay leaf
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon pure olive oil
- ½ pound fresh black trumpet mushrooms, cleaned or 1 Large 1.44 oz. Wine Forest Dried Wild Black Trumpet Mushrooms.
- 1 clove garlic, finely minced
- ½ pounds large Yukon Gold potatoes
- ¼ cup grated Gruyѐre
- Position a rack in the center of the oven, Preheat the oven to 350°F.
- Generously butter an 8-inch square baking dish.
- Place the cream, porcini mushrooms, and bay leaf in a medium heavy-bottomed saucepan. Bring to a boil, then turn off the heat and let steep for 20 minutes. Place a fine-mesh strainer over a medium bowl. Pour the cream mixture through the strainer, pressing on the porcini to extract all the cream. Discard the bay leaf. Return the cream to the saucepan. Whisk in 1 teaspoon of the salt and the pepper. Set aside. Thinly slice the porcini and set aside.
- Heat the oil in a large sauté pan over medium-high heat. When the oil is hot, add the black trumpet mushrooms, tossing quickly to coat with oil. Add the remaining ½ teaspoon salt. Cook, stirring occasionally, as the black trumpets release any liquid. Continue cooking and stirring until the liquid has evaporated. Add the garlic and cook for 1 more minute. Remove from the heat and cool. Stir in the porcini. Set aside.
- Peel the potatoes and place in a bowl of water to prevent browning.
- Bring the cream back to a simmer. Make sure the heat is low to prevent scorching. Remove the potatoes from the water and pat dry. Slice the potatoes very thin, ⅛-inch thick, on a mandolin or slicer. Add the potatoes to the simmering cream and cook for 5 minutes. The cream will become thick from the starch in the potatoes. Remove from the heat.
- Place one-third of the potatoes and cream in the prepared baking dish. Spread them out evenly over the bottom. Sprinkle with 1 tablespoon of the Gruyere. Top with half of the mushroom mixture, Make another layer using one-third of the potatoes and cream, 1 tablespoon of the Gruyere, and the remaining half of the mushrooms. Add the remaining one-third of the potatoes and top with the remaining 2 tablespoons of Gruyere.
- Place the baking dish on a baking sheet and cook for 30 minutes, or until the top is golden brown and the cream is bubbly. Remove the gratin from the oven and let sit for 10 minutes before serving.
The baking sheet under the gratin prevents the potatoes from cooking too rapidly on the bottom before the top is done.
Substitutions and Variations
While the porcini mushrooms add a delicious flavor and richness to this dish, the gratin can be made without them. You can drizzle on some truffle oil just before serving to add a touch of elegance to the dish.
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