How to make Dauphinois gratin with cep mushrooms?
This recipe takes 75 minutes for 6 servings, medium difficulty.
Gratin dauphinois accompanied by its mushrooms.
30 min
Prep time
45 min
Cook time
6
Servings
Medium
Difficulty
1h15
Total time
Oven
Cooking method
Lunch
Meal type
What ingredients for Dauphinois gratin with cep mushrooms?
How to prepare Dauphinois gratin with cep mushrooms?
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1
The night before, soak the dried porcini mushrooms for 30 minutes in warm water.
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2
Discard this first water and place the porcini mushrooms to soak overnight in the refrigerator in 250 ml of milk.
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3
Butter a gratin dish and rub the bottom and sides with a halved garlic clove.
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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.
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5
Add the remaining potatoes, season again, sprinkle with pepper, and cover with grated cheese.
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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.
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7
Bake in a preheated oven at 240°C and let cook for about 45 minutes.
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Frequently asked questions
Preparation takes 30 minutes and cooking takes 45 minutes, for a total of 75 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using oven. Follow the detailed steps above for best results.
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