A recipe from Eleanor Steafel which uses dried mushrooms to make a delicious and moreish bake .
Ingredients
- For the gratin
- 50 g dried mushrooms
- 200 ml double cream
- 1 tbsp butter
- 2 garlic cloves grated
- 3 very large waxy potatoes sliced thinly
- a sprig rosemary needles only
- For the oil
- 1 Small bunch of parsley
- 3 spring onions
- 7 tbsp olive oil
- 1 tbsp white wine vinegar
- 7 tbsp olive oil
- 1 tbsp white wine vinegar
Servings:
Instructions
- First, boil the kettle and pour around 400ml of hot water over the mushrooms. Leave them to soak for at least 20 minutes.Meanwhile, preheat the oven to 200°C/gas 6.
- Drain the mushrooms, reserving the liquid. Pour the mushroom broth into a saucepan, along with the cream, butter and garlic and plenty of salt and pepper. Bring to a simmer, then turn off the heat and leave it to sit and infuse for a few minutes.
- Begin layering the potatoes in an oven dish. Do a layer of potatoes, then scatter a few mushrooms, a little rosemary, salt and pepper. Then repeat until everything is used up and you’re left with a final top layer of potato.
- Pour the liquid over everything, cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another half an hour, or until the potatoes are cooked through and the top is bubbling and brown.
- Meanwhile, make the herb oil by blitzing all the ingredients in a food processor. Add salt and pepper to taste.
- To serve, dollop and drizzle the herby oil over the dish so it drips down between the layers as you serve.
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