Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
49
POTATO AND PORCINI
MUSHROOM GRATIN
INGREDIENTS
1 oz. dried porcini mushrooms
2 lbs. potatoes
1 garlic clove
1 tbsp. butter
¾ cup cream
¾ – 1 cup milk
Salt and black pepper
Large pinch of nutmeg
1 – 2 tbsp. parmesan or sbrinz, grated
SETTINGS
TRUE CONV, 350°F
40 - 45 minutes
Dish on Wire Rack
22
Leave the mushrooms to soak in warm water for 1 hour. Gently squeeze the excess liquid
out of the mushrooms and chop roughly.
Wash, peel and slice the potatoes thinly and evenly into slices of approximately
1
⁄8 inch. Halve the garlic clove and rub a 10 inch diameter ovenproof dish with the garlic.
The gratin will then have a slight garlic avor.
Grease the dish with butter and layer in half of the potatoes. Distribute the mushrooms and
layer the remaining potatoes on top.
Mix the cream and milk, season with salt, pepper, and nutmeg and pour over the potatoes.
Sprinkle the cheese over the gratin. Bake as indicated.
COOK’S NOTE:
Sbrinz cheese is a dark yellow, cow’s milk cheese originating in Switzerland. It has been
aged for 2 – 3 years to develop a rich, mellow avor.
Serves 4