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- Potato Gratin with Mascarpone and Porcini Mushrooms
- (Gratin di Patate con Mascarpone e Funghi Porcini)
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- Ingredients:
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- 4 ounces dried Porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons grated Parmigiano cheese
1 and 1/2 cups Mascarpone cheese (from about 1 and 1/2 seven-ounce containers)
1 cup whipping cream
3 garlic cloves, chopped
Pinch of freshly grated nutmeg
2 and 1/2 pounds russet potatoes (about 5 large), peeled, cut crosswise into 1/8-inch thick slices
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- Directions:
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- Place porcini and 1 cup boiling water in medium bowl.
Place small bowl atop mushrooms to keep submerged.
Let soak 20 minutes.
Drain and coarsely chop mushrooms.
Melt butter with olive oil in medium skillet over medium heat.
Add mushrooms and saute until beginning to brown, about 3 minutes.
Sprinkle with salt and pepper.
Remove from heat.
Whisk 1/4 cup Parmigiano cheese and next 4 ingredients in small bowl; season with salt and pepper.
Preheat oven to 325°F.
Butter wide shallow 2-quart baking dish.
Arrange 1/4 of potato slices in bottom of dish.
Sprinkle lightly with salt and pepper.
Scatter 1/4 of mushrooms over.
Repeat.
Spread half of cheese mixture over, shaking dish to settle.
Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over.
Sprinkle 2 tablespoons Parmigiano cheese over.
Place gratin dish on rimmed baking sheet.
Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour and 15 minutes.
Let gratin rest 15 minutes before serving. Serves 8 to 10.
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- That's it!
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