Gratin of Potatoes and Mushrooms

Name: Gratin of Potatoes and Mushrooms (Estouffade de pommes de terre et champignons)
Yield: Serves 6
Cuisine: France
Ingredients: 750 g potatoes, peeled and thinly sliced; 30 g butter, softened to room temperature; salt, pepper; 1 clove garlic, cut across; 300 g small button mushrooms, thinly sliced; 50 g Gruyère cheese, grated; 250 ml crème fraîche; small handful dried ceps, dried in the oven until crisp and ground to a powder

Estouffade de pommes de terre et champignons

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

When they are in season, you can use wild mushrooms for this rich dish, cèpes or pleurottes – ceps or oyster mushrooms (or morel would be even better) – in which case you will not need the dried cep powder which is there to add a more powerful flavour to the cultivated mushrooms.

Ingredients

300 g small button mushrooms, thinly sliced
750 g potatoes, peeled and thinly sliced
30

Europe
France
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

Heat the oven to 200°C. Liberally coat a gratin dish with half the butter, and rub with the cut surface of the clove of garlic.

Arrange half the potatoes over the bottom of the dish, season with salt and pepper and anoint with 2 tablespoons of cream.

Cover with the sliced mushrooms a