Potato Portobello Gratin

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Credit: Len Elias, CEC, food and beverage director, Aberdeen Woods Conference Center, Peachtree City, Ga.
The National Culinary Review, December 2003


8 ounces russet potatoes, peeled and quartered
4 garlic cloves, roasted and mashed
2 tablespoons butter, cut into cubes, room temperature
2 ounces warm milk
1/2 ounce white truffle oil
1 tablespoon truffle pieces
Salt and white pepper, to taste
1 large portobello mushroom, seasoned and grilled
1/4 cup hard grating cheese, shredded


Method: Simmer potatoes until tender; mash. Add garlic, butter, milk, truffle oil, truffle pieces, and season with salt and pepper. Fill portobello evenly with potatoes and sprinkle with cheese. Brown under broiler or in hot oven. Cut in quarters and keep warm.


Appetizer, Side, The National Culinary Review

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