Ingrédients pour Potato Gratin With Porcini Mushrooms And Mascarpone Cheese
- Dried Porcini Mushrooms
- 1 cup boiling water
- 2 tablespoons butter
- Extra Virgin Olive Oil
- Parmesan Cheese
- Mascarpone Cheese
- Whipping Cream
- Garlic Cloves
- Nutmeg
- Russet Potatoes
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Comment préparer Potato Gratin With Porcini Mushrooms And Mascarpone Cheese
- Place 1 ounce dried porcini mushrooms in a medium bowl and cover with 1 cup boiling water. Place a small bowl on top of the mushrooms to keep them submerged. Let soak for 20 minutes.
- Drain the mushrooms, reserving the soaking liquid. Coarsely chop the mushrooms.
- In a medium skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the chopped porcini mushrooms and sauté until they begin to brown, about 3 minutes. Season with salt and pepper to taste. Remove from heat.
- In a small bowl, whisk together 1/4 cup grated Parmesan cheese, 4 ounces mascarpone cheese, 1/2 cup heavy cream, 1 large egg yolk, and 1 tablespoon all-purpose flour. Season with salt and pepper to taste.
- Preheat oven to 325°F (165°C). Butter a wide, shallow 2-quart baking dish.
- Arrange 1/4 of the thinly sliced potatoes (about 2 medium potatoes, thinly sliced) in the bottom of the dish. Sprinkle lightly with salt and pepper.
- Scatter 1/4 of the sautéed porcini mushrooms over the potatoes.
- Repeat layers 2 more times (potatoes, mushrooms, salt & pepper).
- Spread half of the mascarpone cheese mixture over the potatoes and mushrooms. Gently shake the dish to help the mixture settle.
- Repeat layers one more time (potatoes, mushrooms, salt & pepper).
- Spread the remaining mascarpone cheese mixture over the top.
- Sprinkle 2 tablespoons of grated Parmesan cheese over the gratin.
- Place the gratin dish on a rimmed baking sheet to catch any spills.
- Bake for 1 hour and 15 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
- Let the gratin rest for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
66g
Carbs
16g
