Potato and Mixed Wild Mushroom Bake is a modern British recipe (based on an Italian original) for a classic vegetarian dish or accompaniment of layered potatoes, Gruyère cheese and wild mushrooms baked in cream with a parmesan and breadcrumb topping. The full recipe is presented here and I hope you enjoy this classic British version of: Potato and Mixed Wild Mushroom Bake.
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This is originally an Italian dish from the Valle d’Aosta, though obviously based on French Dauphinoise potatoes. Though it traditionally uses mixed wild mushrooms, you could use just ceps (penny buns) or any Agaricus species (field mushrooms and allies).
Ingredients:
500g waxy potatoes (e.g. Charlotte or Maris Peer)
250g mixed wild mushrooms
1 onion, finely sliced
150g Gruyère cheese, sliced
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
600ml whipping cream
60g Parmesan cheese, grated
1 tbsp dried breadcrumbs
25g unsalted butter
Method:
Pre-heat your oven to 150C.
Slice the potatoes very thinly and then slice the mushrooms (but not as thinly). Butter a large oven-proof dish and arrange a layer of potatoes over the base. Cover with a layer of mushrooms, a few onion rings, some Gruyère, grated nutmeg and seasoning.
Repeat the layering process, finishing with a later of potatoes, until all the ingredients have been used up. Slowly pour the cream into the dish them mix together the grated Parmesan and breadcrumbs and scatter over the top.
Dot the surface with the butter, arrange the dish on a baking tray (this helps catch any spills) then transfer to the centre of your pre-heated oven an bake for about 60 minutes, or until the potatoes are tender and the top is golden and crisp.
Remove from the oven but set aside to keep warm for 5 minutes before serving.
