A comforting dish combining the creaminess of a traditional gratin dauphinois (without cheese) with a fragrant mushroom and wild garlic ragout, served just like in the Dauphiné region.
Ingredients
- 400 g waxy potatoes (Charlotte or Ratte)
- 20 cl heavy cream (30% fat)
- 10 cl whole milk
- 3 cloves garlic
- 30 g unsalted butter
- to taste nutmeg
- to taste fine salt
- to taste ground white pepper
- 100 g white button mushrooms
- 50 g fresh shiitake mushrooms
- 50 g fresh oyster mushrooms
- 1 piece shallot
- 0.5 bunches wild garlic (fresh leaves)
- 1 tbsp extra-virgin olive oil
Method
- Preheat the oven to 150°C. Peel the potatoes, wash them, and cut them into thin, even slices (about 2-3 mm). Do not rinse them to keep the starch.
- In a small saucepan, pour the heavy cream and milk. Add the crushed garlic cloves (keep the skin on to prevent bitterness) and a pinch of nutmeg. Heat over low heat without boiling, then let steep for 5 minutes. Remove the garlic cloves.
- Generously butter a baking dish. Arrange the potato slices in tight, overlapping layers. Season each layer lightly with salt and pepper. Pour the hot cream and milk mixture over the potatoes (the liquid should almost cover them). Scatter with a few dabs of butter.
- Bake for 45 to 50 minutes, until the potatoes are tender and the top is golden brown. Do not cover. Let rest for 5 minutes out of the oven.
- While the gratin is baking, prepare the mushroom ragout: clean the mushrooms (brush them, do not wash them) and cut them into slices or quarters depending on their size. Peel and finely chop the shallot. Wash the wild garlic leaves and roughly chop them.
- In a large skillet, heat the olive oil over high heat. Add the shallot and sauté for 1 minute. Add all the mushrooms, season with salt and pepper, and cook over high heat for 5 to 6 minutes, stirring, until golden and their liquid has evaporated.
- Reduce the heat, add the chopped wild garlic, and toss for 30 seconds. Off the heat, adjust the seasoning. The ragout should be juicy but without excess liquid.
- Serve a portion of the gratin dauphinois on each plate, accompanied by the mushroom and wild garlic ragout. Add a twist of cracked pepper if desired.
Nutrition
Per serving
- Energy
- 717 kcal
- Protein
- 11.71 g
- Carbohydrate
- 50.46 g
- Fat
- 53.2 g
- Fibre
- 11.14 g
- Calcium
- 143.39 mg
- Iron
- 0.6 mg
- Magnesium
- 26.29 mg