Potato/Portobello Gratin

Potato/Portobello Gratin Recipe from France

Region / culture: France | Servings: 6

Introduction

Potato/Portobello Gratin is a delicious and comforting dish that combines layers of thinly sliced potatoes, savory portobello mushrooms, and creamy asiago cheese. This gratin is perfect for a cozy family dinner or a special occasion.

History

Gratin dishes have been around for centuries, with the term "gratin" referring to a culinary technique where an ingredient is topped with a browned crust, often using breadcrumbs, cheese, or butter. The combination of potatoes and cheese in a gratin dish is a classic French recipe that has been enjoyed for generations.

Ingredients

5 or 6 yukon gold potatoes, peeled
2 or 3 portobello mushroom caps, sliced thinly
1 cup grated hard cheese such as parmesan or asiago
parsley
0.75 cup half and half or cream
kosher salt and ground black pepper

How to prepare

To make a gratin, start by buttering a casserole dish.
Slice some medium starch potatoes, such as Yukon Golds, into thin slices.
Layer the potatoes in the casserole dish, alternating with salvaged ingredients from the refrigerator, such as old block of Asiago cheese, Portobello mushrooms, and parsley.
Season each layer with salt, pepper, and a sprinkle of Asiago cheese.
Repeat the layers until you have about 4 layers in total.
Pour about half a cup of Half & Half over the gratin, ensuring it is evenly distributed.
Preheat the oven to 400°F (200°C).
Loosely cover the gratin with foil and bake for approximately 45 minutes.
Remove the foil and continue baking for another 10 minutes, or until the top is nicely browned.
To check if the gratin is done, insert a sharp knife or fork into the layers. It should go in easily with a slight resistance between the layers.
Allow the gratin to rest for 15 to 30 minutes before serving. This will help the layers bind together and make it easier to cut into wedges.

Variations

Add cooked bacon or ham for a meaty twist.
Use different types of cheese such as gruyere or cheddar for a different flavor profile.
Incorporate other vegetables such as spinach or roasted red peppers for added nutrition.

Cooking Tips & Tricks

Be sure to slice the potatoes thinly and evenly to ensure even cooking.

- Layer the ingredients in the casserole dish in a uniform manner to create a beautiful presentation.

- Season each layer generously with salt, pepper, and cheese to enhance the flavors of the dish.

- Allow the gratin to rest before serving to allow the flavors to meld together and make it easier to cut into portions.

Serving Suggestions

Serve Potato/Portobello Gratin as a side dish with roasted chicken or grilled steak. Pair it with a fresh green salad or steamed vegetables for a complete meal.

Cooking Techniques

The key to a successful Potato/Portobello Gratin is to layer the ingredients evenly and season each layer well. Be sure to cover the dish with foil while baking to prevent the top from burning, and allow it to rest before serving to ensure the layers bind together.

Ingredient Substitutions

If you don't have asiago cheese, you can use parmesan or another hard cheese. You can also substitute regular mushrooms for portobellos if desired.

Make Ahead Tips

You can prepare the gratin up to a day in advance and refrigerate it until ready to bake. Simply cover the dish with foil and store it in the refrigerator until you are ready to bake it.

Presentation Ideas

Garnish the Potato/Portobello Gratin with fresh parsley or chives for a pop of color. Serve it in individual ramekins for an elegant presentation, or in a large casserole dish for a family-style meal.

Pairing Recommendations

Pair Potato/Portobello Gratin with a crisp white wine such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, serve it with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers of Potato/Portobello Gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) until heated through, or in the microwave for a quick meal.

Nutrition Information

Calories per serving

Each serving of Potato/Portobello Gratin contains approximately 300 calories.

Carbohydrates

Each serving of Potato/Portobello Gratin contains approximately 30 grams of carbohydrates.

Fats

Each serving of Potato/Portobello Gratin contains approximately 15 grams of fats.

Proteins

Each serving of Potato/Portobello Gratin contains approximately 10 grams of proteins.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and B vitamins. Portobello mushrooms are rich in antioxidants, fiber, and minerals such as selenium and copper.

Alergens

This recipe contains dairy (asiago cheese) and may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Potato/Portobello Gratin is a rich and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is a great source of vitamins and minerals, making it a nutritious addition to your meal.

Summary

Potato/Portobello Gratin is a delicious and versatile dish that is perfect for any occasion. With layers of creamy potatoes, savory mushrooms, and tangy cheese, this gratin is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Potato/Portobello Gratin. It was a chilly autumn afternoon, and I had just finished a long day of work in the garden. As the sun began to set, I found myself craving something warm and hearty for dinner.

I rummaged through my pantry, searching for inspiration, when I came across a few leftover potatoes and a couple of portobello mushrooms. Suddenly, an idea struck me - why not combine these two ingredients to create a delicious and comforting dish?

I had never made a Potato/Portobello Gratin before, but I was intrigued by the idea. I quickly set to work, slicing the potatoes and mushrooms into thin, even slices. I then set about making a creamy, cheesy sauce to bind the two together. As I worked, the aromas of garlic, thyme, and nutmeg filled the kitchen, creating a warm and inviting atmosphere.

As the dish baked in the oven, I couldn't help but feel a sense of accomplishment. The combination of creamy potatoes, earthy mushrooms, and rich cheese was a match made in culinary heaven. I couldn't wait to share this newfound recipe with my family and friends.

Over the years, I have refined and perfected the recipe for Potato/Portobello Gratin, adding my own personal touches and variations. I have shared it with countless people, who have all raved about its deliciousness. It has become a staple at family gatherings and dinner parties, always eliciting compliments and requests for the recipe.

The secret to the success of this dish lies in the quality of the ingredients. I always use the freshest, most flavorful potatoes and mushrooms I can find. I also make sure to use a good quality cheese, such as Gruyere or Parmesan, to add a decadent richness to the dish.

Another key aspect of this recipe is the creamy sauce that binds everything together. I make sure to use a combination of milk and heavy cream, along with a generous amount of butter, to create a silky-smooth sauce that coats every slice of potato and mushroom.

One of the things I love most about this recipe is its versatility. It can be served as a side dish alongside a roast chicken or beef, or as a main course with a simple green salad on the side. It is equally delicious served hot out of the oven or at room temperature, making it a great dish for potlucks and picnics.

As I think back on the day I discovered this recipe, I am filled with gratitude for the simple joys of cooking and sharing good food with loved ones. It is moments like these that make life truly meaningful and fulfilling. And I am grateful for the opportunity to pass down this recipe to future generations, so that they too can experience the joy of creating and sharing delicious meals with those they hold dear.

In the end, the recipe for Potato/Portobello Gratin is not just a dish - it is a symbol of love, creativity, and connection. It represents the best of what food has to offer - nourishment for the body and soul, and a way to bring people together in a spirit of joy and fellowship. And for that, I am truly grateful.