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Wild Mushroom, Potato and Gorgonzola Gratin - Veg

A home-style Wild Mushroom, Potato and Gorgonzola Gratin - Veg made with Potatoes, Red Onion, Garlic, Wild Mushrooms Chanterelle, and Butter. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 lb
• 1
• 4
• 2 cup
• 6 tbsp
• 1
• 1/3 cup
• 1/4 lb
• 1/4 lb
• 1 1/3 cup

Method (preview)

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Saut� onions and garlic in 2 tablespoons of butter; after 2 minutes add mushrooms, apple, salt, pepper, sherry and nutmeg; continue cooking until mushrooms have released their liquid (~5min).

3. 3

   Stir in figs and set aside.

4. 4

   Begin heating the cream in a small saucepan.

5. 5

   Mix the cheeses in a bowl and grease a 9x13-inch baking pan.

6. 6

   Spread half of the sliced potatoes over the bottom of the pan, dot with 2 tablespoons butter and add all the mushroom mixture and half of the cheese mixture.

7. 7

   Layer the remaining potatoes over the mushroom mixture, pat with the last 2 tablespoons of butter and the remaining cheese and pour the very hot cream over the whole thing.

8. 8

   Make sure the cream runs underneath the potatoes.

9. 9

   Bake until the milk is absorbed, the potatoes are tender and the top lightly browned, about 1 1/2 hours if the top is getting brown too quickly, cover with foil; if not brown enough, raise the oven temperature to 375 degrees F. for the last 15- 20 minutes.

10. 10

    Contributed to the FareShare Gazette by Chupababi; 24 January 2004. www.fareshare.net