Potato and Mushroom Gratin with Goat’s Cheese

• 份量: 3 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 15 minutes

配料

1/2 tablespoon butter

125 g mixed mushrooms, (trimmed and sliced)

1 shallot, (finely chopped)

300 g medium-starch potatoes (e.g. Linda), (scrubbed clean, about 4 medium)

1 tablespoon olive oil, (plus more for the baking dish)

75 g fresh goat cheese, (divided)

Sea salt and freshly ground black pepper

1/8 cup whole milk (60 ml)

3 tablespoons freshly grated Parmesan cheese (30 g)

1/2 teaspoon fresh thyme leaves

步骤

Preheat the oven to 400°F / 200°C (180°C fan-assisted) and lightly grease a 8 cup / 2 litre baking dish with olive oil.

Using a large skillet, heat the butter over medium-high heat. Once hot, add the mushrooms and cook 8 to 10 minutes, stirring occasionally, until golden. During final minute, add shallot and a pinch of salt; cook until aromatic. Remove from heat and set aside.

Peel the potatoes and use a mandoline or chef's knife to slice the potatoes into very thin slices, 1/8-inch thick ( 2-3 mm). Place the sliced vegetables in a large bowl and toss with the olive oil.

Place 1/3 of the mushrooms and potato slices in and even layer in the bottom of the baking dish, then season with salt and pepper. Sprinkle with 1/2 of the goat cheese in chunks. Repeat with another 1/3 of the mushrooms and potatoes, seasoning again with salt and pepper and topping with the remaining goat cheese. Finish by layering on the remaining mushrooms and potatoes and seasoning with salt and pepper.

Pour the milk evenly over the entire dish. Sprinkle with the parmesan. Cover tightly with aluminum foil and bake for 30 minutes. Uncover and bake until the top browns, 15-20 minutes more, until golden brown and potatoes tender. Sprinkle with the fresh thyme, to garnish. Serve and enjoy!

营养

• 卡路里: 268 kcal