info@earthy.com

Categories

There are no sub-categories in Vegetables & Side Dishes.


Potato Gratin with Fresh Wild Chanterelles

Potato Gratin with Fresh Wild Chanterelles
Potatoes au gratin elevated to new heights by pairing fingerlings with wild Chanterelles. A little dried porcini deepens the earthy flavors.
Ingredients:

1 cup dried Porcini mushrooms (or Cepes)
1 quart boiling water
4 large garlic cloves, minced
1 garlic clove sliced in half lengthwise
1 pound fresh Chanterelle mushrooms
sea salt to taste
5 teaspoons extra virgin olive oil
2 teaspoons fresh thyme leaves or 1 teaspoon dried
2 tablespoons dry red wine
fresh cracked pepper to taste
3 pounds fingerling potatoes cut into ½ inch slices
2 ounces Gruyere cheese, grated



Directions:

 

Place the dried porcini in a bowl and cover them with the boiling water. Let them soften in the water for about a half hour.

Being careful to save the liquid, drain them through a strainer or sieve lined with cheesecloth, then squeeze them. Rinse thoroughly, then squeeze them dry and chop them coarsely.

 

Preheat your oven to 400 degrees and rub the inside of a three quart gratin dish with the cut side of the garlic clove.


Combine the fresh chopped chanterelles with salt in a large, heavy skillet and cook over medium heat until they begin to release their moisture. This should take only one or two minutes, depending on the size and weight of the skillet.

Continue to cook the mushrooms while stirring them for about five minutes, or until most of the moisture has evaporated.

Add three teaspoons of the olive oil, the chopped porcini, the minced garlic, and the thyme. Continue to cook for a few minutes, until you can smell the garlic.

Add the red wine and pepper, and cook, stirring, for a short time, or until the wine has been absorbed. 

Remove from heat and mix with the potatoes.

Arrange the mixture in the gratin dish. Measure out three cups of the liquid reserved from soaking the porcinis and pour it over the mushroom and potato mixture.

 

Bake for about 90 minutes, or until the potatoes are tender and the top is crusty. Several times during baking, stir the potatoes from the bottom up to the top.


When the top begins to turn golden brown, sprinkle with the cheese and the remaining olive oil.

Continue baking until the top is a rich, golden brown and the cheese is bubbling.

 

Serves four to six.

Products suggested for this recipe:

Chef's Salts of the World Sampler
Chef's Salts of the World Sampler

$27.95 $22.95 ends 11/15/2014

Add Chef's Salts of the World Sampler to Cart


www.earthy.com

HOW CAN WE HELP ?

OTHER WAYS TO SHOP

CONNECT WITH US!
SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER
 
EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com