Best Potato And Mushroom Gratin Nigella Lawson Recipes

Potato and Mushroom Gratin (Nigella Lawson) image

Provided by ratherbeswimmin

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs baking potatoes, thinly sliced
1 1/2 cups milk
3 tablespoons white wine
salt
pepper
2 tablespoons butter
2 teaspoons garlic-infused olive oil
8 ounces cremini mushrooms, finely sliced to make 4 cups

Steps:

Preheat oven to 425°; butter a shallow baking dish or gratin.
Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

Potato Mushroom Gratin image

Provided by bluemoon downunder

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 rosemary sprig
3 medium baking potatoes, peeled and thinly sliced
225 g mushrooms, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon dried thyme
1 cup walnuts, finely chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat the oven to 425°F/220°C/Gas 7.
Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
Bake, uncovered, until the top is golden and crusty, about 1 hour.
Serve hot.

Creamy Potato Gratin image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 7

4 1/2 pounds all-purpose potatoes
2 cups whole milk
2 cups heavy cream
1 onion, peeled
2 cloves garlic, minced
1 tablespoon salt
Approximately 1/4 cup unsalted butter

Steps:

Preheat the oven to 500 degrees F.
Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.