Fingerling and Porcini Gratin
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Fingerling and Porcini
Gratin October, 2007 Serves 8 / Fingerlings are my favorite variety of potatoes. Eating them with their skins intact gives you a great, earthy flavor. Add porcini mushrooms, and that sense is enhanced. Serve this deep, wonderful fall or winter dish as is, with a small salad, or add a little prosciutto for a full supper. It also makes a great side for grilled meats and fish. Shopping tip: When selecting potatoes, make sure they are firm to the touch. 2 tablespoons olive oil 1 red onion, sliced 2 cloves garlic, sliced 1 tablespoon fresh thyme leaves 1 1/2-2 ounces dried porcini mushrooms 1 1/2 pounds fingerling potatoes, washed 2 cups low-sodium chicken stock or broth 1/4 cup whole milk or heavy cream 1/2-3/4 cup freshly grated Parmesan cheese Salt and pepper 1. Preheat oven to 375°. Over medium-high heat, place a large, wide pan that will hold all ingredients. Add olive oil, then add onion, garlic, thyme, and porcini. Sauté for about 5 minutes. Meanwhile, slice potatoes as thinly as possible. 2. Add potatoes to pan and quickly stir. Add chicken stock or broth and milk or cream. Bring to a boil. Taste and season generously with salt and pepper. Spread mixture into a 9x13-inch baking dish and sprinkle with cheese. Bake for 35 minutes, until most of the liquid is absorbed. PER SERVING: 149 cal, 33% fat cal, 6g fat, 2g sat fat, 12mg chol, 6g protein, 20g carb, 3g fiber, 116mg sodium |
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