Food recipes
Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese
Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese Ingredients: cheese, blue cream, whipped, cream topping, pressurized salt, table spices, pepper, black butter, without salt mushrooms, portabella, raw spices...
Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese
Ingredients:
cheese, blue
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
butter, without salt
mushrooms, portabella, raw
spices, thyme, dried
potatoes, raw, skin
Directions:
Position rack in top third of oven and preheat to 400F.
Butter 13 x 9 x 2-inch glass baking dish.
Place cheese in medium bowl; add 1 cup/2 cream.
Using fork, mash mixture to chunky paste.
Mix in 1 teaspoon salt and 1/2 teaspoon pepper.
Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat.
Add mushrooms and herbs; saute until mushrooms are tender and liquid cooks away, about 8 minutes.
(Cheese sauce and mushrooms can be made 8 hours ahead.
Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish.
Spoon 3/4 cup cheese sauce evenly over.
Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes.
Top with remaining cheese sauce.
Cover dish with foil.
Bake gratin 30 minutes.
Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer.
Let stand 10 minutes; serve hot.
Ingredients:
cheese, blue
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
butter, without salt
mushrooms, portabella, raw
spices, thyme, dried
potatoes, raw, skin
Directions:
Position rack in top third of oven and preheat to 400F.
Butter 13 x 9 x 2-inch glass baking dish.
Place cheese in medium bowl; add 1 cup/2 cream.
Using fork, mash mixture to chunky paste.
Mix in 1 teaspoon salt and 1/2 teaspoon pepper.
Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat.
Add mushrooms and herbs; saute until mushrooms are tender and liquid cooks away, about 8 minutes.
(Cheese sauce and mushrooms can be made 8 hours ahead.
Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish.
Spoon 3/4 cup cheese sauce evenly over.
Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes.
Top with remaining cheese sauce.
Cover dish with foil.
Bake gratin 30 minutes.
Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer.
Let stand 10 minutes; serve hot.