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Gratin of Potatoes with Fresh Oyster Mushrooms

By The Canadian Living Test Kitchen

Tested till perfect

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Gratin of Potatoes with Fresh Oyster Mushrooms

This recipe makes 6 servings

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Layer thinly sliced potatoes with oyster mushrooms for a dish substantial enough to serve along with a salad for supper. Or pair this dish with lamb, chicken or fish for a full-fledged dinner.

Ingredients

  • 2 lb waxy red skinned potatoes, (6 to 8)
  • 1/4 lb fresh oyster mushrooms
  • 1/2 cup finely chopped onions or shallots
  • 1/4 cup finely chopped fresh parsley
  • 1 clove garlic, minced
  • 2 tbsp soft butter
  • 1/3 cup finely grated Parmesan cheese
  • Salt
  • freshly ground Pepper
  • 1 cup light cream
  • 1 cup whipping cream

Preparation

Peel potatoes, slice thinly and place in bowl of cold water while preparing remaining ingredients. Cut oyster mushrooms into thin slices; toss with onion, parsley and garlic. Drain potatoes and pat dry.

Generously butter 11-inch (28 cm) oval gratin dish or 11 - x 7-inch (2 L) baking dish with about 2 tsp (10 mL) of the butter. Spread one-third of the potatoes over bottom. Sprinkle with half the mushroom mixture. Dot with one-third of the cheese and one-third of the remaining butter. Season lightly with salt and pepper. Repeat layers once; cover top with overlapping rows of potatoes. Mix together light and heavy creams; pour over potatoes. Sprinkle with remaining cheese and dot with remaining butter. Season lightly with salt and pepper.

Bake in 325ºF (160ºC) oven, basting occasionally with bulb baster, until potatoes are tender and top is crisp, 1-1/2 to 1-3/4 hours.

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