Tag Archives: potatoes

Mushroom and Potato Gratin

For 4-6

Ingredients:

  • 4 small or 3 medium Yukon gold potatoes, peeled and thinly sliced
  • 8 – 10 oz wild mushroom, cleaned, dried and sliced
  • 1 head of garlic
  • 1 cup half & half
  • 1 cup coarsely shredded Manchego cheese
  • 1/2 cup shredded smoked Gouda cheese
  • 1 tbsp butter
  • 1/3 tbsp chopped thyme
  • 1/2 tsp chopped rosemary
  • salt and pepper

Recipe:

  1. Preheat oven to 375 F, in a baking pan, drizzle garlic with oil, cover with foil and roast till tender, about 20 mins
  2. Squeeze out the cloves when cooled and mash to a paste
  3. In a saucepan, add half & half, thyme, rosemary and garlic paste, bring to a boil and simmer till the mixture is reduced to 3/4 cup
  4. Melt butter over medium heat in a skillet, add the mushrooms and cook till juice from the mushrooms has mostly evaporated
  5. Arrange 1/3 of the sliced potatoes in the bottom of a small baking dish, top with 1/3 of the shredded cheese and 1/2 of the mushrooms,  drizzle with garlic cream, season lightly with sea salt and black pepper.  Repeat for one more layer. The very last (top) layer should be potatoes and cheese submerged in the remaining garlic cream
  6. Bake till golden and bubbling, about 25 mins. Let it cool before cutting and serving
  7. Bon appétit! ;)

Serving suggestions: salad, protein, sparkling  …

NOTES: The baking dish I used was about 6.5 x 4.5? (The smallest from the C&B potluck bakers). I used baby Portabella from Trader Joe’s, but feel free to experiment with wild mushroom and cheese varieties. It will certainly turn out yummy no matter what. There are many ways to arrange the ingredients to your liking and to fit your baking dish. Might want to slice a little extra potatoes and shred a little extra cheese than called for due to dish size differences. I definitely used more cheese than mentioned because I LOVE cheese!!!! 😀

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Filed under appetizer, Side Dish, Vegetable

Roasted Mini Potatoes

For ~ 6

Ingredients:

  • 1 lb mini-potatoes
  • 1 1/2 tbsp olive oil
  • 4 tsp thyme leaves
  • 3 tbsp grated Parmesan cheese
  • salt and/or pepper to season

Recipe:

  1. Line the roasting/baking pan with foil paper and grease using 1/2 tbsp olive oil
  2. Lay the cleaned & dried mini-potatoes evenly across the roasting/baking pan
  3. Drizzle the remaining oil and toss to coat all the mini-potatoes
  4. Sprinkle on coarse sea salt, pepper, Parmesan cheese and thyme leaves
  5. Roast for 35-40 minutes
  6. Bon appétit! ;)

Serving suggestions: meat, salad, soup …

Notes: You may substitute thyme with any other preferred herb, I just happened to have some fresh thyme in the fridge. If you are crazy about cheese, you may opt out of using salt and go with 4  or even 5 tbsp of grated Parmesan cheese! Also, once a small knife can easily cut through the mini-potatoes, it’s ready, if worried, you can cut them in half before roasting. Quite addictive little potato balls 🙂

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Filed under salad, Side Dish, Vegetable