Dauphinois gratin with porcini
- 1.200 kg potato
- 500g milk
- 250g of cream
- Garlic, thyme, laurel
- Salt, pepper, nutmeg
- 100g extra dried porcini
Step 1 : Boil the milk and cream with the crushed garlic, thyme, bay leaf, and grated nutmeg. Let steep for at least 30 minutes. Season.
Step 2 : Rehydrate your porcini for at least 20 minutes in lukewarm water. Drain them and squeeze them. Filter your rehydration water and reduce it to concentrate the flavors. Add it to your milk and cream mixture.
Step 3 : Peel your potatoes and cut them into thin slices. Arrange your potatoes in a dish in successive layers, adding porcini mushrooms between two layers.
Step 4 : Pour in the milk-cream-mushroom juice mixture and cook for about 1 hour at 180 ° C.
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