Purple potato, mushroom and fontina gratin
1 servings
Ingredients
| Quantity | 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 |
Directions
* 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.