← Back to Search Results baking, sauteeing
potato-and-mushroom-gratin

Photo by: Lis Parsons
Comments: 1
 

Recipe

There are few sights as uplifting in the kitchen as a golden, bubbling gratin coming out of the oven. It’s strange to be saying this, but one of the reasons I love this particular gratin is that it isn’t too creamy and rich. And the relative thinness of the wine and milk the potatoes and mushrooms are cooked in — relative to heavy cream, that is — is what allows you to cook this in such a hot oven and so quickly.

The first two times I cooked this, I peeled the potatoes; now I don’t bother. It isn’t necessary (and I buy baking potatoes that come all clean and shiny) and even if peeling them doesn’t really take long, it’s a good psychological step to remove: this is now a quick slice and chop, in a pan and thence to the oven. It feels easy — but then it may be because it is easy.

Yield : Serves 4

Ingredients

  • 3 average-sized/1½ lbs baking potatoes, thinly sliced
  • 1½ cups milk
  • 3 tablespoons white wine
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 teaspoons garlic-infused oil
  • 8 oz cremini mushrooms, finely sliced to make 4 cups

Directions

Heat the oven to 425°F and butter a shallow baking dish or gratin.

Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a saucepan, stirring occasionally, and leave at a simmer while you get on with the mushrooms.

Melt the butter and garlic oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Pour the mushrooms and their garlicky, buttery juices into the pan of potatoes, stir to mix, and pour straight into the gratin dish. Bake for 45 minutes alongside the chicken or until piping hot, and crisp on top.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

278kcal (14%)
344mg (14%)
36g
4g
11g (18%)
0g
6g (28%)
4g
1g
24mg (8%)
7g
8g
54mg
1016mg
91mcg RAE (3%)
34mg (57%)
128mg (13%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • ForTheLoveOfFood

    01.24.12 Flag comment

    Very simple and delicious! If you love hearty dishes like this then i recommend you try it out. I made this to serve 4 people and we even had some left over :)

 

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
spice Spice
by Ana Sortun
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?