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.

준비 시간25 minutes

조리 시간1 hour

총 시간1 hour 25 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Preheat oven to 375°F (190°C). Grease a large ovenproof dish (approx. 9x13 inches).
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.