creamy mushroom potato gratin recipe

GRATIN 💚

Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust , often using breadcrumbs, grated cheese, egg and /or buter . Gratin originated in frensh cuisine and is usually prepared in a shallow dish of some kind .A gratin is baked or cooked under an everhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish .

A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.

 Potatoes gratine is one of the most common of gratins and is know by various names including " gratin potatoes" and "gratin pomme de terre" . Slices of boiled potato are put in a buttered fireproof dish ,sprinkled with cheese and browned in the oven or under the grill .In North America , the dish is referred to variously as scalloped potatoes, potatoes au gratin , or au gratin potatoes.

the gratin was officially mentioned for the first time july 12, 1788 , during for municipal officers from town of Gap by Charles-Henri ,Duc de Clermont-tonnerre, then lieutenant General od Dauphine the dish was cooked with ortolans (little birds)

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The history of potato gratin ,which was preparing on the sunday, women put the dish to cook at low temperature and went to Church, it took all this time to cook , and returning home, their families aere ready for sunday, with a dish warm with a creamy sauce flavored with garlic has a great importance and gives flavor to the dish

Our recipe for today is: Creamy mushroom potato gratin  

the ingreadients:

1 ounce butter
1 tablespoon olive oil
12 ounces mushrooms, sliced ( Mixture of open and closed cup)
1 garlic clove , crushed
1/2 teaspoon nutmeg, freshly grated
1 1/2 lbs potatoes , peeled
1 lb sweet potatoes peeled
1 1/4 cups milk
2 ounces cheddar cheese , grated



 the directions:

preheat the oven to 375 F
heat the butter and oil together in a frying pan, add the mushrooms and cook over a high heat until the mushrooms are soft and the juices have evaporated

stir in the garlic and nutmeg and remove from the heat
slice both kinds of potatoes to about the thickness of a pound coin
Arrange half over the base of an ovenproof dish and season.

Scatter over half of the mushrooms .Repeat the layers

Pour the milk over the potatoes and mushrooms . Cover the dish with foil and bake for 1 hour

Remove from the oven , scatter over the cheese and bake for a further 25 mins or until the top is golden and the potatoes are golden brown.