Roasted Portobello And Potato Gratin

By Florence Fabricant

Published November 19, 2002

Total Time
1 hour 30 minutes
Rating
4(16)
Comments
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"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.

Featured in: THE CHEF: ERIC RIPERT; Cold-Weather Gratins Better Than Mother's

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Ingredients

Yield:6 to 8 servings

  • 4 large portobello mushrooms, stems discarded, caps peeled

  • 4 large garlic cloves

  • 4 sprigs thyme

  • ¼ cup extra virgin olive oil

  • Sea salt and ground white pepper

  • 2 tablespoons unsalted butter

  • 1 large onion, chopped

  • 1 ½ cups heavy cream

  • ½ cup whole milk

  • 4 Idaho potatoes, about 2 pounds

  • ¼ teaspoon freshly grated nutmeg

  • ¼ cup dry bread crumbs

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

30 grams carbs; 60 milligrams cholesterol; 376 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 27 grams fat; 1 gram trans fat; 4 grams fiber; 617 milligrams sodium; 6 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment. Place mushrooms gill side up on parchment. Thinly slice 3 garlic cloves, and scatter over mushrooms. Place a thyme sprig on each mushroom, drizzle caps with olive oil, salt and pepper, and place in oven until soft and releasing liquid, 10 to 15 minutes. Remove, and allow to cool. Keep oven on.

  2. Step 2

    Heat 1 tablespoon butter in a skillet, add onions, and sauté over medium-low heat until soft and beginning to color. Add cream and milk, scald, and remove from heat. Use remaining butter to grease a 9-inch gratin dish about 2 inches deep. Rub dish with remaining garlic clove.

  3. Step 3

    Remove and reserve garlic from mushrooms. Discard thyme. Slice mushrooms ½ inch thick.

  4. Step 4

    Peel and thinly slice potatoes. Place ⅓ of the potatoes in gratin dish, season with salt, pepper and nutmeg, scatter with half the reserved sliced garlic. Arrange half the mushroom slices on top. Repeat layers. Layer last third of potatoes on top. Season with salt and pepper. Pour scalded milk and cream with onions on top. Strew bread crumbs on top.

  5. Step 5

    Place gratin dish on a baking sheet, and place in oven. Bake about 1 hour, until potatoes are tender and liquid has thickened. If top browns too fast, tent with foil. Allow to stand 10 minutes, then serve.

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Ratings

4 out of 5
16 user ratings
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Comments

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Denise

I’ve been making this dish since I discovered it in print in NYT. My family looks forward to it every holiday and is disappointed if I don’t make it. Highly recommend.

swelsh

I've made this recipe twice now and preferred it with 5 rather than 4 portobellos. Otherwise didn't alter it at all. Delicious!

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