Potato and Mushroom Gratin

30 Jan

We can never get sick of eating potato gratin. But this time around, I chose to use the recipe from Nigella Express and guess what? It was an instant hit and stupendously delicious. I just altered the recipe a wee bit as the original one had white wine in it. I gave it a few familiar ingredients and this particular gratin isn’t too creamy and rich.

So, here’s my rendition of the Kitchen Goddess’ Potato and Mushroom Gratin 😉

Ingredients

  • 3 average-sized russet potatoes (approximately 750 gm), thinly sliced
  • 1 can of Nestle Cream – Pure Dairy Sterilised Cream (170g)
  • 180 ml + 3 tablespoons full cream milk
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 can of Narcissus Whole Mushrooms (or any other mushrooms approximately 250 gm), finely sliced
  • Salt and pepper to taste
  • 1 teaspoon mixed herbs
  • A handful of mozarella cheese

Directions

Preheat the oven to 220 degrees Celsius and butter a shallow baking dish.

Bring the sliced potatoes, Nestle Cream and milk to boil in a saucepan, seasoning with salt and pepper to taste and stirring occasionally, then leave at a simmer while you get on with the mushrooms. Warm the butter and minced garlic in a frying pan over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about three minutes.

Pour the mushrooms and their garlicky, buttery juices into the pan of potatoes and add the mixed herbs. Stir to mix and pour straight into the gratin dish. Bake in the oven for 20 minutes, then add the mozarella cheese and bake for another 10 – 15 minutes at 150 degrees Celsius.

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2 Responses to “Potato and Mushroom Gratin”

  1. lynnmaharet February 21, 2011 at 2:47 AM #

    Beb I gotta try this!! Cause my other nickname is lynnkentang! Hahhhaa! Mesti sedap eh!!

    • cadymcbronzie February 21, 2011 at 9:34 AM #

      Lynnkentang eh? LOL 😀

      Yes, you should give this a try! It’s very easy and yummy. Yanyan will love it 🙂

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