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.
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Fingerling and Porcini Gratin
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Ingredients
- 2 tablespoons olive oil
- 1 red onion, sliced
- 2 cloves garlic, sliced
- 1 tablespoon fresh thyme leaves
- 1 1/2 -2 ounces dried porcini mushrooms
- 1 1/2 pounds fingerling potatoes, washed
- 2 cups low-sodium chicken stock or broth
- 1/4 cup whole milk or heavy cream
- 1/2-3/4 cup freshly grated Parmesan cheese
- Salt and pepper
Instructions
- 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.
Recipe Notes
Nutrition Facts
Fingerling and Porcini Gratin
Amount Per Serving
Calories 149
% Daily Value*
Cholesterol 12mg
4%
Sodium 116mg
5%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
12%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
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).
