This unique take on a traditional potato au gratin is sure to be a family favorite!
Potato Gratin with Black Trumpet and Garlic Puree
Rated 5.0 stars by 1 users
Category
Side dish
Servings
8-10
Prep Time
2 hours 5 minutes
Cook Time
1 hour 5 minutes
Ingredients
-
1 ounce dried black trumpet mushrooms
-
2 bulbs black garlic
3 cups vegetable or chicken broth
2 Tablespoons butter
3 Tablespoons shallot (sliced)
1/2 lb white button mushrooms (sliced)
2 teaspoons fresh thyme (minced)
1/4 cup brandy
1/2 teaspoon salt
1/2 teaspoon pepper
3 lbs gold potatoes
2 1/2 cups heavy cream
1 shallot (sliced)
6 sprigs fresh thyme
1 bay leaf
1 cup Black Trumpet and Garlic Puree
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound shredded gruyere cheese
1/4 cup grated parmesan cheese
Black Trumpet and Black Garlic Puree
Potato Gratin
Directions
Black Trumpet and Black Garlic Puree
Soak the dried black trumpet mushrooms in the chicken broth for 45 minutes to rehydrate. When they are done, remove the mushrooms from the broth. Keep the broth and strain it using a fine strainer or a cheese cloth to remove any sediment since the black trumpets are foraged mushrooms. Rinse the mushrooms under cold water to further clean them before chopping them roughly.
In a large sauté pan on medium high heat, melt the butter and then add the shallots, white button and black trumpet mushrooms, and thyme. Sauté for about 7-8 minutes.
Deglaze the pan with the brandy by removing the pan from heat, adding the brandy, and then returning the pan to heat. CAUTION: this will cause the brandy to flame. It should burn out in under 30 seconds.
When the flame goes out, add the black garlic cloves and chicken broth. Reduce the heat to medium and cook until half of the liquid is gone. Stir in the salt and pepper.
Allow mixture to cool. Blend cooled mixture in a blender until it is smooth. A small amount of water can be added if it is too thick. Add more salt or pepper if needed and set aside.
Potato Gratin
Preheat oven to 400°. Grease a 3-quart baking pan with butter.
Peel and thinly slice the potatoes with a mandolin slicer. Place them in a large bowl filled with cold water.
In a medium sauce pot, combine the heavy cream, shallot, thyme, and bay leaf. Put on medium heat and heat until the cream starts to steam. Turn off heat and cover. Let steep for 15-20 minutes. Remove the bay leave and blend the rest of the mixture until smooth. Stir in ½ cup of Black Trumpet and Garlic Puree.
Drain the potatoes and season with salt and pepper.
In the prepared baking pan, shingle half of the potato slices so that they fully cover the bottom of the pan. Cover the potatoes with ¼ to ½ cup of Black Trumpet and Garlic Puree, half of the gruyere, and half of the parmesan. Repeat the shingling process with the rest of the potatoes. Pour the cream mixture over the potatoes, and then spread the rest of the cheese on top.
Cover the pan with foil and bake for 1 hour. Remove the foil and bake for anther 30 minutes or until the cheese is bubbly and brown. Let set for 5-10 minutes before cutting into the potato gratin. Enjoy!
