Potatoes and Mushrooms Gratin
A Festive Holiday Dish
Few years ago, Native Foods Café had a cooking demonstration for Thanksgiving dinner. One of the dishes they demonstrated was Wild Mushroom and Potato Gratin. Fascinated from this dish, I went home and prepared it. 2 minutes after serving it was all gone. Since then, I’ve made few changes in the recipe, and it still as delicious as ever. Here it is for you to enjoy during the beautiful holiday season.
300g Portobello mushrooms, chopped
250g Wild Chanterelles mushrooms, chopped
½ cup dried porcini mushrooms (soaked in 1 cup hot water for 30 minutes)
¼ cup extra virgin olive oil
¼ cup coconut milk
8 medium potatoes, peeled and sliced into 1/8’’ slices (I used mandolin)
1 tsp. dried thyme
1 tsp. dried rosemary
1 tbsp. Italian seasoning
Salt and pepper
1. Preheat oven to 400°F.
2. In a large skillet heat 2 tbsp. olive oil. Add the chopped mushrooms (Portobello and Chanterelle) and sauté 3-5 minutes.
3. Chop the porcini mushroom (keep the soaking liquid), and add them to the skillet.
4. Sauté about 10 minutes, until mushrooms are tender.
5. Add coconut milk, salt and pepper, and remove from heat.
6. In a large bowl, add the potato slices, the remaining olive oil, herbs, salt and pepper. Toss to coat potatoes well.
7. In a baking dish layer ¼ of potato mixture. Top potatoes with 1/3 of mushroom mixture. Repeat layering. Top with remaining potatoes.
8. Pour 1/3 cup reserved porcini soaking liquid over potato. Cover the dish with foil.
9. Bake for 45 minutes. Uncover the dish and bake for 15 minutes or until tip is brown and potatoes are tender.