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Dauphinois gratin with cep mushrooms

Name: Dauphinois gratin with cep mushrooms
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 portions
Cuisine: Française
Ingredients: 1.5 to 2 kg of potatoes; 40 g of dried cep mushrooms; 25 cl of thick cream; 250 ml of milk + 100 ml of milk; 1 garlic clove; 100 g of shredded gruyère cheese; 50 g of butter; Salt; Pepper

Gratin dauphinois accompanied by its mushrooms.

Guillaume | 24/04/2017 896 vues

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30 min

Prep time

45 min

Cook time

Servings

Medium

Difficulty

1h15

Total time

Four

Cooking method

Ingredients

1.5 to 2 kg of potatoes
40 g of dried cep mushrooms
25 cl of thick cream
250 ml of milk + 100 ml of milk
1 garlic clove
100 g of shredded gruyère cheese
50 g of butter
Salt
Pepper

Instructions

1

The night before, soak the dried porcini mushrooms for 30 minutes in warm water.
2

Discard this first water and place the porcini mushrooms to soak overnight in the refrigerator in 250 ml of milk.
3

Butter a gratin dish and rub the bottom and sides with a halved garlic clove.
4

Arrange the peeled and thinly sliced potatoes (about 2 mm thick) up to half the height of the dish, then season and spread over the drained porcini mushrooms.
5

Add the remaining potatoes, season again, sprinkle with pepper, and cover with grated cheese.
6

Pour into the dish the soaking liquid from the porcini mushrooms mixed with 25 cl of thick cream and 100 ml of natural milk.
7

Bake in a preheated oven at 240°C and let cook for about 45 minutes.