September 06, 2021


Finally got to use my mandoline slicer today and made some Potato/Portobello Gratin.

(OK, that picture doesn’t make this look too appetizing but believe me it was really delicious.)

I used the full 3/4 C of half and half like in the recipe but it looked like a little too much so I poured some off. The gratin came out really tasty, but not very “saucy”. However, there was a really good crispy crust around the edges that might not have been there with too much more liquid. Perhaps if I do this one again I’ll keep all the half and half and see how it turns out.

Potato/Portobello Gratin

  • Crowd: 4/5
  • Ease: 3/5
  • Used 7 Yukon Golds but could have used a bunch more -- in the seven there were some smaller ones and medium ones. Next time I'll make sure to weigh them and note that down.
  • The market only had one portobello cap so I used some chopped baby bellas and it was still great.