Oyster Mushroom Potato Gratin alla Dilijan Style
Oyster mushrooms and potato gratin offer a hearty main dish. The rich umami flavor from the meaty oyster mushrooms coupled with potatoes brings comfort in every season. Baked and bubbly, this dish can also be a delightful side to complement roasted meat or vegetable dishes.
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Ingredients
- 800 gram oyster mushroom
- 800 gram potatoes preferably gold potatoes
- 2 tablespoon Butter
- 3-4 spring dill
- 1/2 cup cream
- 3-4 tablespoons sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Prep the Mushrooms and Potatoes:
- Rinse the mushrooms thoroughly.
- Cut larger mushrooms in half.
- Braise them in ½ cup of water for 15 minutes.
- Season with salt and pepper.
- Save ¼ cup of the cooking liquid.
- Cut the potatoes into wedges.
- Lightly brown the potato wedges on both sides.
- Nestle the potatoes among the mushrooms.
- Pour 2 tablespoons of cream over the mixture.
- Sprinkle with chopped dill.
Cooking and Baking:
- Cook the mushrooms and potatoes for 15-20 minutes until the potatoes are tender.
- Transfer the cooked mushrooms and potatoes to a baking dish.
- Combine the reserved liquid, cream, and sour cream.
- Pour this mixture over the mushrooms and potatoes.
- Bake for 15-20 minutes until the mixture is bubbly.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
