Potato & porcini gratin

Potato & porcini gratin

A wintry gratin packed full of flavour and rich warming ingredients, goes well with a roast

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 2 hours 30 mins

Method

  1. Heat the oven to 190C/fan 170C/gas 5.
  2. Soak the mushrooms in 300ml boiling water until soft.
  3. Meanwhile, peel the potatoes and slice as thinly as possible, this is easiest with a mandolin. Put potatoes in a bowl of cold water to prevent them discolouring.
  4. Heat a knob of butter and 1 tbsp olive oil in a frying pan and fry the sliced mushrooms, crushed garlic and thyme until tender. Drain the porcini, reserving the soaking liquid, roughly chop, add to the pan and cook for a further couple of minutes. Season well.
  5. Butter an ovenproof dish and arrange the potato and mushroom mixture in layers. Pour over the vegetable stock and the porcini soaking liquid. Dot with butter and cook Butter an ovenproof dish and arrange the potato and mushroom mixture in layers. Pour over the vegetable stock and the porcini soaking liquid. Dot with butter and cook in the lower shelf of the oven for about 2 hours 10 mins until the potatoes are tender and the top is golden.

Per serving

206 kcalories, protein 5.4g, carbohydrate 35.7g, fat 5.6 g, saturated fat 2.6g, fibre 2.8g, salt 0.67 g

Recipe from olive magazine, January 2006.

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Latest comments and suggestions

  • 17 August 2008

    shez rated and commented on this recipe

    4 stars

    Fed 9 from this receipe with seconds. Loved by all and went well with chicken and smoked pork loin equally well. Microwaved mine for 20 minutes and then baked for an hour to cut down on the cooking time.

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  • 27 May 2009

    C Shaw rated and commented on this recipe

    3 stars

    I wasn't overly keen on this dish but I think I chose the wrong thing to serve it with. I will try it again with a roast chicken but I will cut down the amount of mushrooms as the taste is just too overpowering, I will also cut down on the amount of liquid as I felt the final dish was too wet. Mine did not turn out looking like the picture here but was mushroom brown coloured and wetter.

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  • 18 August 2012

    fairystoryteller rated and commented on this recipe

    2 stars

    The mushroom flavour was too overpowering (wish I'd taken note of C Shaw's comment above!). Wouldn't cook this again.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 2 hours 30 mins

Ingredients

  • 40g dried porcini mushrooms
  • 1½kg potatoes
  • butter
  • olive oil
  • 250g button mushrooms or chestnut mushrooms, sliced
  • 2 garlic cloves , crushed
  • 2 tsp thyme , chopped
  • vegetable stock , fresh, cube or concentrate made up to 450ml
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Per serving

206 kcalories, protein 5.4g, carbohydrate 35.7g, fat 5.6 g, saturated fat 2.6g, fibre 2.8g, salt 0.67 g

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