Roasted Portobello And Potato Gratin

Name: Roasted Portobello And Potato Gratin
Total time: 1 h 30 min
Yield: 6 to 8 servings
Ingredients: 4 large portobello mushrooms, stems discarded, caps peeled; 4 large garlic cloves; 4 sprigs thyme; 1/4 cup extra virgin olive oil; Sea salt and ground white pepper; 2 tablespoons unsalted butter; 1 large onion, chopped; 1 1/2 cups heavy cream; 1/2 cup whole milk; 4 Idaho potatoes, about 2 pounds; 1/4 teaspoon freshly grated nutmeg; 1/4 cup dry bread crumbs

By Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: 4(15)
Comments: Read comments

"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.

Featured in: THE CHEF: ERIC RIPERT; Cold-Weather Gratins Better Than Mother's

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Ingredients

Yield:6 to 8 servings

4large portobello mushrooms, stems discarded, caps peeled
4large garlic cloves
4sprigs thyme
¼cup extra virgin olive oil
Sea salt and ground white pepper
2tablespoons unsalted butter
1large onion, chopped
1½cups heavy cream
½cup whole milk
4Idaho potatoes, about 2 pounds
¼teaspoon freshly grated nutmeg
¼cup dry bread crumbs

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment. Place mushrooms gill side up on parchment. Thinly slice 3 garlic cloves, and scatter over mushrooms. Place a thyme sprig on each mushroom, drizzle caps with olive oil, salt and pepper, and place in oven until soft and releasing liquid, 10 to 15 minutes. Remove, and allow to cool. Keep oven on.
Step 2
Heat 1 tablespoon butter in a skillet, add onions, and sauté over medium-low heat until soft and beginning to color. Add cream and milk, scald, and remove from heat. Use remaining butter to grease a 9-inch gratin dish about 2 inches deep. Rub dish with remaining garlic clove.
Step 3
Remove and reserve garlic from mushrooms. Discard thyme. Slice mushrooms ½ inch thick.
Step 4
Peel and thinly slice potatoes. Place ⅓ of the potatoes in gratin dish, season with salt, pepper and nutmeg, scatter with half the reserved sliced garlic. Arrange half the mushroom slices on top. Repeat layers. Layer last third of potatoes on top. Season with salt and pepper. Pour scalded milk and cream with onions on top. Strew bread crumbs on top.
Step 5
Place gratin dish on a baking sheet, and place in oven. Bake about 1 hour, until potatoes are tender and liquid has thickened. If top browns too fast, tent with foil. Allow to stand 10 minutes, then serve.

Ratings

4 out of 5

15 user ratings

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Comments

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Denise2 years ago

I’ve been making this dish since I discovered it in print in NYT. My family looks forward to it every holiday and is disappointed if I don’t make it. Highly recommend.

swelsh7 years ago

I've made this recipe twice now and preferred it with 5 rather than 4 portobellos. Otherwise didn't alter it at all. Delicious!

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