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    You are in: Home / Recipes / Potato Gratin With Porcini Mushrooms and Mascarpone Cheese Recipe
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    Potato Gratin With Porcini Mushrooms and Mascarpone Cheese

    Potato Gratin With Porcini Mushrooms and Mascarpone Cheese. Photo by Henny Adriansyah

    1/1 Photo of Potato Gratin With Porcini Mushrooms and Mascarpone Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    Ex-Pat Mama's Note:

    Submitted by Ingrid Quillen for Mascarpone Madness.

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    Units: US | Metric


    1. 1
      Place porcini mushrooms in a medium bowl and cover with boiling water. Place a small bowl atop the mushrooms so that they stay submerged in the hot water. Soak for 20 minutes, then drain and coarsely chop the mushrooms.
    2. 2
      Place butter and oil in a medium skillet over medium heat. When the butter has melted add the mushrooms and saute just until they begin to brown, about 3 minutes. Sprinkle with salt and pepper and remove from heat. NOTE: this step can be done the day ahead. Refrigerate the browned mushrooms until ready to use.
    3. 3
      Whisk 1/4 cup parmesan, the mascarpone, whipping cream, garlic and nutmeg in a small bowl. Add salt and pepper to taste. NOTE: this step can be done the day ahead - simply cover the bowl and chill until ready to use.
    4. 4
      Preheat the oven to 325°F Butter a wide shallow 2-quart baking dish. Arrange 1/4 of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of the mushroom mixture over all. Follow with another layer of 1/4 of the potatoes, and another layer of 1/4 of the mushrooms. Spread half of the cheese mixture over all, shaking the dish if necessary to allow the layers to settle.
    5. 5
      Cover the cheese layer with a layer of potatoes, a layer of mushrooms, another layer of potatoes and the last of the mushrooms. Finally spread all of the remaining cheese mixture over the top. Sprinkle the 2 tablespoons of parmesan over all.
    6. 6
      Place the gratin dish on a rimmed baking sheet. Bake until the top is brown and the sauce is bubbling at the edges, about 1 hour and 15 minutes. Let rest 15 minutes before serving. NOTE: this dish can be made 2 hours ahead of time. Let stand at room temperature. Tent loosely with foil and rewarm at 300 F for 20 minutes.

    Ratings & Reviews:


    Nutritional Facts for Potato Gratin With Porcini Mushrooms and Mascarpone Cheese

    Serving Size: 1 (224 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 302.1
    Calories from Fat 141
    Total Fat 15.6 g
    Saturated Fat 8.8 g
    Cholesterol 48.4 mg
    Sodium 102.3 mg
    Total Carbohydrate 36.8 g
    Dietary Fiber 4.7 g
    Sugars 1.5 g
    Protein 6.6 g

    The following items or measurements are not included:

    mascarpone cheese

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