Vege gratins with mushrooms, olives and turmeric
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ingredients
500 g potatoes type A or B 250 ml whipped cream 100 g hard quality cheese 100 g butternut squash 50 g chopped olives pcs herbs like parsley 1 pcs egg 1 clove garlic 50 g butter 1 tbsp ground turmeric pcs salt, white pepper, nutmeg
progress
A man asked for French potatoes. I wanted to make him the original as they were made in France. Only with the addition of ham, which we had left over from the party and wouldn’t have eaten otherwise. I had a kilo of potatoes boiled in the skin, saying that in the meantime I would find a really French recipe. Except I wasn’t supposed to do that because, as I’d read, the real “gratins” are made with raw potatoes. So this will be baked potatoes again in my opinion. Baked, or gratinated as they are called in a professional kitchen. As a vegetarian, I made a meatless version for the second baking dish. Over lunch we ran out to the garden for mushrooms and I wanted to use some of them in the recipe. There were also some sliced olives left in the fridge after the ham party. The “gratins” came out crispy around the edges, juicy inside, smelling of autumn, and heartily enjoyed by the whole family around the table. For us adults, the Devín wine went down well. Fresh and fragrant. TIP: don’t forget to keep an eye on the potato tip if you’re going to make a gratin. A-type potatoes are fine, or even B-type, but C-type mashed potatoes would be better suited for baking raw rather than pre-cooked. The potato slices should not fall apart during baking, on the contrary, they should hold their shape nicely. I apologize for the illustration photo, we had this great dish for dinner and it’s hard to take pictures under artificial lighting, on the other hand, I had to eat them quickly, because otherwise there would be no time between putting the kids to sleep and evening work . Maybe you can take a prettier photo if you prepare them, I’ll be glad if you share it.
1.
Wipe the baking dish with butter mixed with crushed garlic. Remove the skin from the cooked potatoes and cut into thin slices, about 3mm thick. In a larger bowl, mix the whipping cream with the egg, salt, white pepper, a grating of nutmeg, add the chopped spinach and turmeric and mix well with a whisk
2.
Add mushrooms, olives, chopped potatoes and grated hard cheese (2/3). Stir this mixture carefully, for example with your hands, so as not to break the potatoes too much. Pour into a bowl and use your fingers or a “spatula” to gently press and sprinkle the cheese on top.
3.
I baked at 150 °C for about 40 minutes and at the end I let the cheese “crust” finish baking at 200 °C. If you put the bake in bowls and want to serve as a side dish, keep the baking time shorter, it should be enough.
