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RED POTATO AND WILD MUSHROOM GRATIN

RED POTATO AND WILD MUSHROOM GRATIN

The Kitchen Scholar
Vegetables

SOURCE: ALICE WATERS. THE CHEZ PANISSE MENU COOKBOOK.

Wild mushrooms bestow an incomparably earthy and rich dimension to the scallop-cut potatoes, simultaneously calling back to the rugged deciduous forests of the Golden State and the southwestern French wilderness. Serve as a complementary accompaniment to red meats like beef roasts and grilled duck breasts.

Wild mushrooms bestow an incomparably earthy and rich dimension to the scallop-cut potatoes, simultaneously calling back to the rugged deciduous forests of the Golden State and the southwestern French wilderness. Serve as a complementary accompaniment to red meats like beef roasts and grilled duck breasts.

Ingredients

1 1/2 pounds/680 grams new red potatoes, peeled

1 1/2 ounce/50 grams assorted dried wild mushrooms, such as porcinis or cèpes, chanterelles, or morels

1 1/4 cups/300 mL hot water

4 tablespoons/60 grams unsalted butter

2 to 3 tablespoons/30 to 45 mL heavy cream

1/2 teaspoon/2 grams minced garlic

Salt and freshly ground black pepper to taste

OPTIONAL: Minced parsley for garnish

Specific Equipment

Mandoline set to to 1/4-inch/0.64-cm thickness

2 bowls

Fine mesh sieve lined with rinsed cheesecloth

Sauté pan OR skillet

Earthenware casserole with a diameter of 9 inches/23 cm and depth of 2 inches/5 cm

Paper towels OR tea towels

Serves 6

Instructions

1. Slice the potatoes into 1/4-inch/0.64-cm thick round scallops with a mandoline. Soak the potatoes in a bowl of cold water, replacing the water thrice at 10-minute intervals.

2. Reconstitute the dried wild mushrooms by soaking in another bowl of hot water for 20 minutes. Pick over the mushrooms for grit. Rinse the mushrooms to remove any residual grit and chop coarsely.

3. Strain the mushroom liquor over a fine-mesh sieve lined with a triple layer of cheesecloth and set aside.

4. Sauté the mushrooms with 2 tablespoons/30 grams butter in a sauté pan or skillet over medium-high heat for 2 to 3 minutes. Stir in the heavy cream, garlic and 1/2 cup/120 mL mushroom liquor and continue cooking for another 3 minutes or until the mushrooms have absorbed the liquid. Season with salt and pepper to taste.

5. Preheat oven to 425°F/220°C.

6. Dry the potatoes thoroughly with paper towels or tea towels. Arrange a layer of potatoes in a lightly buttered earthenware casserole. Season lightly with salt and spoon the mushrooms over the potatoes. Continue layering, alternating between potatoes and mushrooms and ending with a layer of potatoes. Dot the potatoes with the remaining 2 tablespoons/30 grams butter.

7. Bake for 15 to 20 minutes or until potatoes have turned golden brown.

ZINFANDEL-BRAISED DUCK LEGS

ZINFANDEL-BRAISED DUCK LEGS
LINDSEY SHERE'S ALMOND TART

LINDSEY SHERE'S ALMOND TART