Gratin De Pommes De Terre Forestières Recipes

GRATIN DE POMMES DE TERRE FORESTIèRES

Steps:

• Avec des pommes de terre classiques vous n'avez pas besoin de les pré-cuire dans l'eau. Éplucher les pommes de terre, les couper selon vos envies, bien les rincer, et les sécher dans un torchon propre. Avec des pommes de terre classiques vous n'avez pas besoin de les pré-frire pendant 10 minutes. Faire chauffer l'huile dans une poêle, pour y faire fondre les oignons ; rajouter ensuite les pommes de terre. Faire dorer tous les côtés des dés de pommes de terre, rajouter les lardons. Puis ajouter les champignons émincés. Laisser cuire 2_3 minutes. Verser la crème fraîche et mélanger. Laisser cuire 2-3 minutes puis retirer du feu.
• Préchauffer le four à 200°c. Couper en lamelles le gouda. Préparer votre table de travail : la poêle avec la préparation des pommes de terre, le gouda coupé, le gruyère et un plat allant au four. Dans le plat, verser une couche de pommes de terre, disposer dessus la moitié de gouda, puis de nouveau des pommes de terre. Et pour finir le reste de gouda et la poignée de gruyère parsemé un peu partout. Enfourner pendant environ 30 min.
• Avec une petite salade...

GRATIN DE POMMES DE TERRE FORESTIER

Steps:

• Working in a medium sauté pan or skillet over medium heat, sauté each variety of mushroom in just enough butter to keep the mushrooms from sticking. Season the mushrooms with salt and pepper and cook, stirring, just until they are tender but not colored, a few minutes for each batch.
• When one type of mushroom is cooked, drain, turn it into a bowl, and repeat with the next type. You need to sauté the mushrooms separately because each type has a different cooking time, but, once cooked, all the mushrooms should be mixed together in the bowl, along with the garlic and thyme. Set aside at room temperature until needed. (The mushrooms can be sautéed up to 2 hours ahead and kept covered with plastic wrap at room temperature).
• Center a rack in the oven and preheat the oven to 350 degrees F. Butter the bottom and sides of an ovenproof 10-inch sauté pan or skillet.
• Pour the cream into a large bowl and whisk in salt and pepper and freshly grated nutmeg to taste. (Add more salt than you might normally, because the potatoes will need it.) One at a time, peel the potatoes and slice them into 1/8-inch-thick rounds. The best way to get rounds this thin is to use a mandolin. Lacking that, use the thinnest slicing blade on the food processor or a sharp knife. Toss the potatoes into the cream as you slice them.
• Using your hands, pull enough potato slices out of the cream to make a single layer on the bottom of the buttered pan, arranging them in even, slightly overlapping concentric circles. Make a second layer of potato slices and then pour some cream over the layers.
• Press down on the potatoes to compact the layers - when you do this, some of the cream should rise up between the slices. Spread the mushrooms (minus what ever liquid they may have accumulated in the bowl) over the potatoes and pour in more cream, again using your hands to press down on the ingredients and bring the cream to the top.
• Arrange the remaining potatoes in attractive layers over the mushrooms, pouring in cream and pressing down as you finish each layer. You may not need all of the cream - you'll know you've added enough when, without pressing down, you see cream at the edges of the pan.
• Dust the gratin evenly with the Parmesan cheese and place the pan on a foil-lined baking sheet that can act as a drip-catcher.
• Bake the gratin for 45 minutes, then check that it's not getting too brown. If necessary, lower the oven temperature to 300 degrees F to keep the gratin from coloring too much. Bake for 15 minutes more, or until you can easily pass a slender sharp knife through all the layers.
• Remove the gratin from the oven and let it stand in a warm place for about 20 minutes, time enough for the potatoes to soak up more cream. If it's more convenient, you can keep the gratin warm in a 200 degree F oven. Bring the gratin to the table and cut it into wedges.

GRATIN DES POMMES DE TERRE DE FONTE (MELTING POTATOES)

Steps:

• Peel and cut potatoes into paper thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions.
• In a bowl, stir together garlic, scallions, thyme, nutmeg, salt and pepper.
• Heat oven to 300°F
• Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.
• Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat on the stove for 20 minutes.
• Remove cover, dot with butter, and bake until potatoes are tender, about 2 ½ hours.

GRATIN DE POMMES DE TERRE

Steps:

• Prechauffer a 180° Beurrer le plat Couper l'ail en 2 en frotter le plat Couper les pommes de terre en tres fines tranches ou les passer a la mandoline Repartir dans le plat Chauffer la creme, le lait et le beurre dans une casserole Ajouter le thym. Saler poivrer et ajouter le noix de muscat Verser la liaison sure les pommes de terre Cuire env. 1h. au milieu du four jusqu'à ce que les pommes de terre soient tendres