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Well the holidays are about upon us so I thought I'd help out by providing some fabulous dishes for the upcoming festivities - for vegetarians, vegans and meat-eaters alike. The first is one I've been dying to try. Earthy mushrooms baked with hearty potatoes and topped with aged gruyere and parmesan cheeses. This gratin takes some the best of the fall harvest and turns it into a yummy delight for the holiday table.
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Potato Mushroom Gratin

November 9, 2008

fall, gluten-free, side, spring, summer, winter

Well the holidays are about upon us so I thought I'd help out by providing some fabulous dishes for the upcoming festivities - for vegetarians, vegans and meat-eaters alike. The first is one I've been dying to try. Earthy mushrooms baked with hearty potatoes and topped with aged gruyere and parmesan cheeses. This gratin takes some the best of the fall harvest and turns it into a yummy delight for the holiday table.
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Information

Servings: 8
Time: About 30 minutes active; 1hr 40min total
Price: About $16.00 total; $2.00 per serving
Nutrition (per serving):
Calories: 233.6
Protein: 10.1g
Fat: 3.2g
Saturated fat: 3.2g
Carbohydrates: 35.7g
Fiber: 4.5g
Sodium: 235.5mg
Cholesterol: 15.6mg
High In:
Good Source:
Low In:

Ingredients

  • 3/4 oz dried mushrooms (portobello, wood ear, porcini, chanterelle, shiitake or a mix)
  • 2 lb potatoes, sliced
  • 1 Tbsp butter
  • 1 lb mushrooms, sliced
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 3 oz gruyere cheese, grated
  • 1/4 tsp ground nutmeg
  • 2 cups milk
  • 1 oz parmesan, grated

Preparation

  1. Place dried mushrooms in a small bowl and add 2 cups boiling water so mushrooms are covered. Let stand for 30 minutes to soften.
  2. Meanwhile, put sliced potatoes in a large bowl of water so potatoes are covered. Let stand until called for later in the recipe, then drain, rinse and dry with a towel.
  3. Preheat oven to 400 degrees, and then in a large pan over medium heat, melt butter. Add the fresh mushrooms, thyme, salt and pepper. Drain the dried mushrooms, slice any large pieces and add to the pan. Cook, stirring occasionally, until all the moisture from the mushrooms has evaporated, about 8-10 minutes. Remove from heat.
  4. In a 2-3 quart casserole dish, sprayed with cooking spray, lay out 1/3 of the potatoes in the bottom overlapping. Layer with 1/2 the mushrooms, and 1/2 the gruyere. Add another 1/3 of potatoes, laying perpendicular to the first potato layer, remaining mushrooms, remaining gruyere and then finally last 1/3 of potatoes, laid in the same direction as the first layer.
  5. Mix the nutmeg into the milk and pour evenly over the mixture. Sprinkle parmesan over the whole dish.

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