POTATO GRATIN WITH PORCINI AND SOY
Provided by Food Network
Categories side-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Stir together the soy sauce and mushroom powder in a small bowl and set aside.
- Add the cream, garlic and thyme sprigs to a medium pot and set over medium-high heat. Bring to a simmer, cover and remove from the heat. Let stand 15 to 30 minutes.
- Remove the garlic and thyme from the cream, then whisk in the creme fraiche, nutmeg and soy-mushroom mixture until well incorporated; season with salt and pepper.
- Assemble the gratin by putting half of the potatoes in a single overlapping layer in the bottom of a 2-quart baking dish. Coat with half of the cream mixture and sprinkle on 1 cup of the Gruyere. Repeat with the remaining potato slices, cream mixture and 1 cup Gruyere. Cover with foil and transfer the dish to a baking sheet.
- Bake until the potatoes are easily pierced with a knife, about 1 hour. Remove the foil and continue to bake until the top is golden brown and bubbling, 30 minutes. Let sit 30 minutes before serving.
FETTUCCINE WITH PANCETTA, PORCINI, AND TOMATO
Serve with a salad of cleaned dandelion greens and miner's lettuce tossed in a simple oil-and-vinegar dressing. Sprinkle with wild violets.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate; set aside.
- Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.
- Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.
- Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.
POTATO AND PORCINI GRATIN
Categories Milk/Cream Garlic Mushroom Potato Side Bake Casserole/Gratin Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
- Preheat oven to 350°F.
- Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
- Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.
PANCETTA AND PORCINI POTATO GRATIN
Steps:
- 1.Soak the dried porcini mushrooms in the water for 20 minutes. 2.Remove the mushrooms from the water, reserving the water, squeeze the excess water from them and coarsely chop them. 3.Heat the oil in a pan over medium heat. 4.Add the pancetta and saute until it starts to turn golden brown, about 4-6 minutes. 5.Add the onion and saute until tender, about 5-7 minutes. 6.Add the mushrooms, garlic, thyme, salt and pepper and saute for a minute and remove from heat. 7.Bring the cream, milk, reserved mushroom water and nutmeg to a simmer and remove from heat. 8.Pour a bit of the cream over the bottom of a baking pan and layer 1/2 of the sliced potatoes on top followed by half of the pancetta and mushroom mixture and cheese, followed by the remaining potatoes, the cream and the remaining pancetta and mushroom mixture and cheese and cover in foil. 9.Bake in a preheated 350F oven until fork tender, about 45-60 minutes. Note: At the end of this step you can let the gratin sit at room temperature for up two 2 hours before continuing. 10.Remove the foil and continue to cook until golden brown on top, about 15 minutes.
WILD MUSHROOM, POTATO & PANCETTA GRATIN
Bake layers of vegetables and Italian bacon with thyme, nutmeg and double cream for a rich, warming one-pot - the ultimate comfort food
Provided by Sarah Cook
Categories Dinner, Main course, Side dish
Time 3h15m
Yield Serves 6-8 as a side, 4 as a main course
Number Of Ingredients 12
Steps:
- Put the garlic cloves, onion, bay leaves, thyme, double cream and milk in a pan. Bring slowly to the boil over a low heat, partially cover with a lid and cook for 20-30 mins until the onion is tender and the cream mixture slightly thickened. Turn off and leave everything to infuse for 1 hr.
- Strain the cream mixture into a jug (or bowl) and discard the herbs. Put the garlic cloves and onion in a food processor or blender and whizz until smooth - add a drop of the cream if it helps. Stir the paste back into the rest of the cream and season with 2 tsp salt.
- Put the pancetta in a cold frying pan and cook gently, over a low-medium heat so the fat melts into the pan, until the pancetta is really crispy. Lift out with a slotted spoon, add the butter and mushrooms and turn up the heat, frying the mushrooms, until golden and dry.
- Leave the skins on the potatoes and slice as thinly as possible. Grease a large baking dish with a little more butter. Layer up the potato slices, scattering over some of the cooked pancetta, the mushrooms and a little freshly grated nutmeg and pepper as you go. Finish by slowly pouring over the cream so that it settles among all the layers, then scatter over a few more thyme leaves. Cover with foil.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr, then remove the foil and bake for 35-45 mins more until golden and crispy on top. Poke a knife in to check the potatoes are tender, then leave for 10-15 mins to settle, before serving with a salad, if you like.
Nutrition Facts : Calories 650 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
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CHEESY POTATO AND PANCETTA BAKE RECIPE - REAL SIMPLE
From realsimple.com
5/5 (2)Total Time 1 hrServings 8
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until just tender when pierced with a fork, 15 to 20 minutes. Drain; let cool for 15 minutes. Cut into ¾-inch pieces. Transfer to a large bowl and toss with melted butter, several grinds of pepper, and 1 teaspoon salt. Set aside.
- Preheat oven to 400°F. Place pancetta in a medium skillet. Cook over medium, stirring occasionally, until golden and crispy and fat has rendered, about 15 minutes. Transfer to a bowl using a slotted spoon. Reserve 2 tablespoons drippings in skillet. Add onion and ¼ teaspoon salt to skillet; cook, stirring often, until golden brown, 8 to 10 minutes.
- Return pancetta to skillet and add wine. Bring to a simmer over medium-high; cook until liquid is mostly absorbed, 5 to 6 minutes. Remove from heat. Stir in cream and remaining ¼ teaspoon salt.
- Arrange half of potatoes in a broiler-safe 8-inch square baking dish. Top with half of pancetta-onion mixture and half of cheese. Repeat layering with remaining potatoes, pancetta-onion mixture, and cheese.
GOLDEN POTATO AND PORCINI GRATIN RECIPE - RICHARD BETTS
From foodandwine.com
4/5 Total Time 2 hrsAuthor Richard Betts
- Preheat the oven to 350°. In a small bowl, cover the porcini with the hot water and let soak until softened, about 15 minutes. Using a slotted spoon, remove the porcini from the soaking liquid; discard the liquid. Rinse and coarsely chop the porcini.
- In a large saucepan, combine the wine, garlic and thyme sprigs and boil over high heat until the wine has reduced by half, about 3 minutes. Add the cream, 1 cup of the grated cheese, the salt and cayenne and bring to boil. Remove from the heat and discard the thyme sprigs and garlic cloves.
- Arrange half of the potato slices in an even layer in a shallow, 15-by-10-inch baking dish. Spread the porcini evenly over the potatoes. Top with the remaining potato slices. Pour the cream mixture on top and shake the dish to distribute the cream. Sprinkle with the remaining 1/2 cup of grated cheese. Bake for 1 hour and 10 minutes, or until the potatoes are tender and the top is richly browned. Let the gratin rest for 15 minutes, then serve hot.
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