Estonian Chanterelle and Potato Gratin

Name: Estonian Chanterelle and Potato Gratin
Prep time: PT25 minutes
Cook time: PT1 hour
Total time: PT1 hour 25 minutes
Yield: 6
Cuisine: Estonia
Ingredients: 1.2 kg Potatoes (Yukon Gold or similar waxy potatoes, peeled and thinly sliced); 400 g Chanterelle mushrooms (cleaned and sliced); 2 tablespoons Butter; 3 cloves Garlic (minced); 1 tablespoon Fresh thyme (chopped); 400 ml Heavy cream; 200 ml Whole milk; 1.5 teaspoons Salt (or to taste); 0.5 teaspoon Black pepper (freshly ground, or to taste); 0.25 teaspoon Nutmeg (freshly grated); 50 g Grated cheese (Gruyère or Emmental, optional for topping)

A comforting and rich gratin featuring thinly sliced potatoes layered with sautéed chanterelle mushrooms, all baked in a creamy sauce infused with garlic and herbs. This dish highlights Estonia's love for forest mushrooms and hearty root vegetables.

準備時間25 minutes

調理時間1 hour

合計時間1 hour 25 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Preheat oven to 375°F (190°C). Grease a large ovenproof dish (approx. 9x13 inches).
💡 プロのコツ: Using a mandoline for slicing potatoes ensures even thickness.
2
In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped thyme, sauté for 1 minute until fragrant.
3
Add the sliced chanterelle mushrooms to the skillet. Cook until they release their liquid and it evaporates, and the mushrooms are lightly browned.
4
In a separate bowl or jug, whisk together the heavy cream, milk, salt, pepper, and nutmeg.
💡 プロのコツ: Warming the cream and milk mixture slightly can help it incorporate better.
5
Arrange half of the thinly sliced potatoes in the prepared baking dish. Top with the sautéed mushroom mixture.
💡 プロのコツ: Ensure an even layer of mushrooms for consistent flavor.
6
Layer the remaining sliced potatoes over the mushrooms. Pour the cream mixture evenly over the potatoes, ensuring it seeps down through the layers.
💡 プロのコツ: Gently press down on the potatoes to help them submerge in the liquid.
7
If using, sprinkle the grated cheese evenly over the top.
8
Cover the dish tightly with aluminum foil. Bake for 45 minutes.
9
Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
10
Let the gratin rest for 10-15 minutes before serving to allow it to set.

調理履歴を記録する

💡 プロのコツ

✓If chanterelles are not available, other wild mushrooms or even good quality button mushrooms can be used.
✓For a stronger garlic flavor, you can roast the garlic cloves before mincing.
✓Ensure potatoes are sliced thinly and evenly for consistent cooking.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a layer of crispy fried bacon or pancetta between the potato and mushroom layers.
Incorporate a finely chopped shallot with the garlic and thyme.
A pinch of dried rosemary can be added to the cream mixture.