Fingerling and Porcini GratinHugo Matheson | Delicious Living
- Serves: 8 people
- Calories per serving: 149
Eating fingerlings with their skins intact gives you a great, earthy flavor. Add porcini mushrooms, and that sense is enhanced. Serve this deep, wonderful fall or winter dish as is, with a small salad, or add a little prosciutto for a full supper. It also makes a great side for grilled meats and fish. Shopping tip: When selecting potatoes, make sure they are firm to the touch.
- Preheat oven to 375°. Over medium-high heat, place a large, wide pan that will hold all ingredients. Add olive oil, then add onion, garlic, thyme, and porcini. Sauté for about 5 minutes. Meanwhile, slice potatoes as thinly as possible.
- Add potatoes to pan and quickly stir. Add chicken stock or broth and milk or cream. Bring to a boil. Taste and season generously with salt and pepper. Spread mixture into a 9x13-inch baking dish and sprinkle with cheese. Bake for 35 minutes, until most of the liquid is absorbed.
PER SERVING: 149 cal, 33% fat cal, 6g fat, 2g sat fat, 12mg chol, 6g protein, 20g carb, 3g fiber, 116mg sodium
Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com).