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.