Purple potato, mushroom and fontina gratin

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter
½ cup Shallots; thinly sliced
4 ounces Fresh Shiitake mushrooms; stemmed, caps sliced
Salt; to taste
Freshly-ground black pepper; to taste
2 pounds Purple potatoes; peeled, sliced thin
1 teaspoon Coarse salt
½ teaspoon Freshly-ground black pepper
⅛ teaspoon Ground nutmeg
1 cup Whipping cream
½ cup Vegetable Stock or chicken stock; see * Note
1 cup Grated Fontina cheese

* Note: See the "Vegetable Stock" recipe which is included in this collection.

Preheat oven to 400 degrees. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes.

Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of a 13- by 9-inch glass baking dish. Arrange half of potatoes over.

Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving. This recipe yields ?? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6338 broadcast 01-02-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-12-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Similar recipes