Potato & porcini gratin

Recipe uploaded by

olive magazine

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3864/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 40g dried porcini mushrooms
• 1½ kg 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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

• 40g dried porcini mushrooms
• 1½ kg 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.