by melissav
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my 41 recipes »
melissav's Notes:
Expand1 tablespoon butter Ask a question about this ingredient
1 anchovy fillet Ask a question about this ingredient
1 tablespoon thyme leaves Ask a question about this ingredient
6 sage leaves Ask a question about this ingredient
2 tablespoons rosemary Ask a question about this ingredient
1 garlic clove, smashed Ask a question about this ingredient
1 1 inch thick slice onion Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
3 cups or approx 20 oz. sliced shitake mushrooms (or a mix of wild mushrooms) Ask a question about this ingredient
3-4 turnips, peeled Ask a question about this ingredient
3-4 yukon gold potatoes, washed (I don't peel them but you can if you prefer) Ask a question about this ingredient
1/2 cup gruyere, grated Ask a question about this ingredient
1/2 cup parmesan, grated. Ask a question about this ingredient
Preheat the oven to 350.
Ask a question about this stepMake the herb cream: Melt the butter in a small saucepan over medium low heat. Add the anchovy and stir until it breaks down. Add the remaining ingredients and slowly heat until it just starts to bubble. Turn off the heat and let sit for 15 minutes. Remove the onion slice. I then blend with an immersion blender. Alternately, if you prefer not to blend, you can just mince the herbs and garlic before adding to the pot. Set aside.
Ask a question about this stepSaute the mushrooms in a TB of butter over medium high heat for 4-5 minutes until cooked. Season with salt and pepper
Ask a question about this stepLightly butter a gratin dish.
Ask a question about this stepUsing a mandoline, slice the potatoes and turnips 1/8 inch thick. I do this as I assemble the gratin because it is hard to judge how many potatoes and turnips you will end up needing. It is very dependent on the size of your gratin dish.
Ask a question about this stepPlace a layer of overlapping potatoes on the bottom of the gratin dish. Lightly sprinkle with salt, pepper, and a scant TB of parmesan. Add a layer of turnips and then sprinkle with more salt, pepper and a scant TB of parmesan. Add another layer of potatoes and repeat with the salt, pepper, and parmesan. Add all the mushrooms in one layer. Top with another layer of potatoes, then turnips, then potatoes, sprinkling each layer with the salt, pepper, and parmesan. Press down firmly to compress the layers.
Ask a question about this stepTop the gratin with the remaining parmesan, if any, and then the gruyere. Take a small paring knife and pierce the grain in a few spots. Then slowly pour in the herb cream, stopping when the cream is just barely to the top layer. You may not need all the cream; again, very dependent on the size of your dish.
Ask a question about this stepBake for approximately 45 minutes until the potatoes are tender and the top is golden.
Ask a question about this stepThanks for the review and glad you enjoyed it! I agree with being judicious with the salt. I should have noted that in the recipe.
This is really lovely. My CSA has made me a turnip convert - I get little sweet varieties (Hakurei or Kabu) which I love to roast. I also love the shiitake in here.
Love this, really love the herb cream. I think the turnips are a delicious addition to your gratin.
Thank you! The turnips are nice; they break up the monotony of the potatoes.
Rick Field is the founder of the pickle company Rick's Picks.
I am enamored of this carefully crafted recipe. This was one of the few gratin dishes that actually is as delicious as you hope it will be. It was fun to shop for and fun to make. I was delighted to be able to snip all of the fresh herbs from my own potager.
Melissav’s thoughtful details come together to make this dish a standout. The inclusion of the mushrooms (I used shiitake) is inspired, as is the sprinkling of S&P and parmesan on each layer. One caution: I prefer a well-salted dish, but those who are sensitive or want a more mellow dish will want to be judicious here, especially since the cheese is very salty as well. In Step 7, I poured the herb cream first and then topped everything with the cheese, which seemed to be a good decision.
Is there a better aroma than gruyere browning in the oven? Such deliciousness from everyday, affordable ingredients!