Potato & porcini gratin

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• shez

  17 August 2008

  shez rated and commented on this recipe

  

  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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• C Shaw

  27 May 2009

  C Shaw rated and commented on this recipe

  

  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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• fairystoryteller

  18 August 2012

  fairystoryteller rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 8

Preparation and cooking times

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

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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