Wild Mushroom and Potato Gratin Recipe (2024)

FAQs

What is the difference between scalloped and gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Heat the oil in a frying pan and gently fry the onion and garlic for 3-4 minutes. Add the mushrooms and continue to cook for 4-5 minutes. Pour in the white wine and simmer until reduced slightly, then pour in the cream. Season well with salt and freshly ground black pepper and simmer gently for about five minutes.

Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind.

If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

It is one of the most classic of British condiments. Commercial brands make in the UK are good but hard to find in the United States, where they also tend to be overpriced. While you can substitute Worcestershire or soy sauce, the flavor is not quite the same, so here is a recipe for homemade mushroom ketchup.

This mushroom is one of our favourites, they have a mushroomy flavour with a slightly nutty and sweet side. Ideal for use in any dish you would normally put a mushroom in. The texture is slightly firmer than normal supermarket mushrooms meaning you get more of a meaty bite from them in stews or pies.

Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.

Substituting Milk for Heavy Cream

Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it's a good substitute in mashed potatoes or potatoes au gratin.

What goes with potato gratin? ›

Serve the gratin with beef such as London broil or even a simply roasted chicken for a classic meal.

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep.

Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.

After too long, the potatoes may start to absorb water, which could result in mushy fries. So, while an overnight soak may be beneficial for steak-cut french fries, you might want to allot only a few hours at most when it comes to thinner varieties.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

The cream is often infused with an aromatic, such as garlic or fresh herbs. Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Fresh breadcrumbs are also often sprinkled on top of the dish before it goes into the oven.

They're easily confused. But the difference between them all comes down to the cheese: Traditionally, potatoes au gratin has cheese and scalloped potatoes doesn't.

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy.