Potato Gratin from the traveling frog

Since I was a baby, I have been referred to as the traveling frog. And without a doubt I have proven this nickname to be accurate with all the traveling that I have been fortunate to do. And again I have not been able to rest for much in Moscow. I am now in Dubai and thus again the lack of posts. I feel like this is becoming a problem. But in a few week’s time, I shall run out of all possible excuses…This is a recipe that I found in the November issue of Bon Appetit magazine. It can be served as both a side dish and a main course and is super easy to make.

Ingredients: 1 1/2 lb Baby Bello mushrooms diced, 2 lb Yukon Gold potatoes cut into 1/8-inch slices, 1 cup Gruyere cheese grated, 2 cups heavy whipping cream, 2 garlic cloves minced, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper

Begin by adding mushrooms to a pan with oil. Add salt and pepper and saute until the liquid evaporates for 7 to 8 minutes. Add garlic and cook for another minute.

Set aside and let stand at room temperature. Next preheat oven to 375 and pat the potato slices dry. Add whipped cream to a pot on medium heat. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Add potatoes and bring to boil. Simmer covered for about 10 minutes and then simmer uncovered until cream reduces by half.

Transfer half the potato mixture to a buttered baking dish. Spread evenly and top with mushrooms.

Pour the remaining potato mixture. Cover with cheese.

Cover with foil and bake for 30 minutes and then uncover and cook for another 20 minutes. Leave aside for 10 minutes and then serve.

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1 Comment

Filed under Side Dish, Vegetarian

One response to “Potato Gratin from the traveling frog

  1. Alecia

    wahhh cook this for me

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