Recipes Side Dishes Potatoes Wild Mushroom and Root Vegetable Gratin

Wild Mushroom and Root Vegetable Gratin

Wild Mushroom and Root Vegetable Gratin is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 8

Ryan Burger, the cheese maker at Blackberry Farm, developed this recipe to highlight Brebis, a creamy sheep’s milk cheese he makes on the farm. In its place, you can use goat’s milk cheese or fromage blanc. He loves to forage for mushrooms and combines whatever he can find for this dish, such as the varieties suggested below. Unlike a traditional gratin, this one uses no cream; the cheese provides plenty of richness.

Ingredients:

  • Kosher salt, to taste
  • 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and sliced 1/4
      inch (6 mm) thick
  • 3 lb. (1.5 kg) rutabagas, peeled and sliced 1/4 inch (6 mm) thick
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 Tbs. finely chopped fresh rosemary
  • 2 Tbs. grapeseed oil
  • 13 1/2 oz. (425 g) wild mushrooms, such as chanterelles, black
      trumpets and maitakes, cleaned and roughly chopped
  • 1 lb. (500 g) Blackberry Farm Brebis cheese, goat cheese or
      fromage blanc, crumbled
  • Maldon sea salt, to taste

Directions:

Preheat an oven to 400ºF (200ºC). Grease a large gratin dish.

In a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. Using a slotted spoon, transfer to a colander, then place in a large bowl. Cook the rutabagas until just tender, 10 to 12 minutes. Drain and add to the bowl. Toss with the olive oil, rosemary and kosher salt.

In a large sauté pan over high heat, warm 1 Tbs. of the grapeseed oil. Add half of the mushrooms, season with kosher salt and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining 1 Tbs. grapeseed oil and mushrooms.

Arrange half of the potatoes and rutabagas in the prepared gratin dish. Top with half each of the mushrooms and cheese. Season lightly with sea salt. Top with the remaining vegetables and sprinkle the remaining mushrooms down the center. Sprinkle the remaining cheese around the mushrooms and season lightly with sea salt. Bake until browned on top, about 30 minutes. Let stand for 10 minutes before serving. Serves 8.

Recipe by Ryan Burger, Cheese Maker and Livestock Manager, Blackberry Farm

Rated 5 out of 5 by from Great Side Dish Received raving reviews from everyone on this side. Made when i received rutabagas in my CSA box. I didn't have the amount called for in recipe so used cauliflower in addition to the rutabagas. Did the boiling method and it cooked fine. Also, did not use an entire 1lb of cheese however will next time. Definitely voted "make again" by my family.
Date published: 2016-02-29
Rated 5 out of 5 by from Impressive This was a great alternative to mashed potatoes. I did roast with rutabagas and potatoes with olive oil and rosemary in lieu of boiling. I did use the brebis cheese but if you are unable to locate, a gruyere or "light" tasting goat cheese would be fine. Folks loved this dish.
Date published: 2013-11-29
Rated 5 out of 5 by from Great recipe to be introduced to rutabaga! I chose to make this dish because I like to try new recipes and this one looked interesting. I had never had rutabaga before and, I thought, why not try it with potatoes, muschroom and goat cheese since I love all of those ingredients. Plus, I found out how nutritious rutabaga is and I'm always trying to add that to my diet without sacrificing flavor. I'm so glad I tried this because it turned out so tasty! I did modified the way I cooked the potatoes and rutabaga: I roasted them instead of boiling - peeled and sliced with salt and olive oil in a 400 degree oven for 45 minutes. I don't like to boil my vegetables because they lose their flavor; roasting leaves them sweet and much more flavorful. I was actually surprised that the chef of this recipe would cut corners by boiling instead of roasting. I added the rosemary to the veggies after they were done and followed the rest of the recipe exactly. I will definitely add this to my list of fall/winter recipes!
Date published: 2013-10-21
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