The "Unfussy" Potato and Mushroom Gratin скачать в хорошем качестве

The "Unfussy" Potato and Mushroom Gratin

A recipe video demonstrating how to prepare Potato and Mushroom Gratin. A simple, unfussy casserole layered with mushrooms, onions and Gruyere cheese. It's all topped off with an easily whisked-together sauce for a rich and creamy casserole perfect for family gatherings and social occasions. #foodvideo #cookingchannel #recipevideo #compelledtocook #cookingathome #casserolerecipe #cookingforfamilyandfriends #easyrecipe #potatorecipe #potatocasserole #mushroomrecipe #gruyere #potatogratin #gratin #cookingmadesimple Product favourite: Le Creuset Stoneware Heritage Rectangular Dish https://amzn.to/3Ku7mIQ Affiliate Disclosure: I may receive compensation for purchases made through the product links at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program. #ad Free printable recipe at https://www.compelledtocook.com/potat... Ingredients: 3-4 tbsp unsalted butter plus more for dish 16 ounces mushrooms, thinly sliced see note 1 small onion, thinly slice 3 cloves garlic, minced 1 cup heavy cream 1 cup sour cream, full-fat 1 tsp kosher salt 1/2 tsp pepper pinch nutmeg 1/3 cup milk 2 tbsp flour 2 1/2 pounds russet potatoes see note 6 ounces Gruyere cheese, shredded Instructions: -Preheat oven to 375°F and butter a large 3-quart casserole dish. -Melt 2 tbsp butter in a large skillet over medium-high heat until starting to foam. Add mushroom and cook until lightly browned and the moisture has evaporated. Add minced garlic and continue to cook, stirring often for 1-2 minutes. Season with salt and pepper. Remove to a clean bowl. -Melt another 1-2 tbsp of butter over medium heat and add sliced onions. Sprinkle with salt and sauté for 4-5 minutes until starting to soften. -While mushrooms and onions are cooking, whisk together cream, sour cream, salt, pepper and nutmeg. In a separate bowl whisk together milk and flour until smooth. Add to the sour cream mixture and whisk until incorporated. Grate the cheese and set it aside. Peel and thinly slice the potatoes and dab dry with a paper towel. Spread half of the potato slices evenly in the bottom of the prepared casserole dish. Scatter half of the sauteed mushrooms and onions over the potatoes. Top evenly with half of the cheese. Repeat with remaining potatoes, mushrooms and cheese. -Pour the cream mixture evenly over the potatoes. Give the pan a gentle shake to help flatten everything out. Cover and bake for 45-60 minutes (this will depend on how thin you've sliced the potatoes) Start checking at 45 minutes. The potatoes should be "just" tender in the center. Remove the cover and bake for an additional 20 minutes until the top is golden and the potatoes are cooked through. -Remove from oven, cover and allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley or sliced green onions if desired. Notes: -The cooking of the mushrooms and onions, along with the mixing of the sauce can be done several hours and up to one day in advance. So all you have left to do is slice the potatoes, assemble and bake the casserole. -Russet potatoes work well for this recipe, however, I've also used red potatoes with equally good results. -The covered cooking time will vary slightly depending on how thin you've sliced the potatoes. I find cutting them by hand instead of using a mandolin requires closer to 60 minutes covered. -I like using a mix of cremini and white mushrooms for this recipe but either/or will work well.