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Cheesy Potato Mushroom Gratin

Cheesy Potato Mushroom Gratin



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Grease 12 small baking dishes and preheat oven to 350 degrees F.

Pour water in the bottom of a double boiler and place over medium heat. Add heavy cream and half & half to top pan of boiler. Blend well, and then bring to a simmer for about 3 minutes. Add the garlic paste, rosemary, thyme, and nutmeg. Blend well.

Add cream cheese and stir in. Once blended smooth, add Asiago and Gruyère cheeses; use whisk to blend well. Continue whisking constantly until the sauce is smooth, and then reduce the heat to low to keep warm until ready to combine with potatoes.

Blanch diced potatoes in lightly salted boiling water for about 2 minutes. Rinse in cool water; drain and set aside to continue cooling.

In a large skillet over medium heat, add butter and mushrooms. Sauté until slightly softened. Remove from heat and stir into cheese sauce.

In a food processor, add almonds and Parmigiano-Reggiano cheese. Pulse lightly to form a bread crumb-like consistency.

Transfer blanched potatoes into prepared baking dishes. Pour cheese sauce over top. Sprinkle the Parmigiano-Reggiano/almond crumbs on top of the gratins. Place dishes on a rimmed baking sheet and bake for about 25-30 minutes, until the sauce is bubbling and lightly browned. Remove ramekins from oven and garnish with chopped chives.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


1kg Maris Piper potatoes, sliced paper thin
1 onion, finely sliced
300g chestnut mushrooms, thinly sliced
sea salt
freshly ground black pepper
fresh nutmeg
2 cloves of garlic, grated
800ml double cream
1 x 240g reblochon cheese
10–12 fresh sage leaves
To serve:
green salad

1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.

2. Mix the garlic with the double cream, another good pinch of salt, pepper and grated nutmeg, then pour it all over the potatoes. Top with the reblochon, scatter over the sage leaves, then transfer to the oven and cook for 1 hour.

3. Let the gratin sit for 10 minutes, then serve with a crisp green salad alongside. Note: It might seem like you’re adding a lot of salt, but the potatoes absolutely drink it in: you may need to serve salt on the table so people can season to taste.


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