Wild mushroom-potato gratin from Caprial's Bistro-Style Cuisine by Caprial Pence

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Notes about this recipe

  • wkhull on January 03, 2021

    Tasty and simple to prepare. The gratin was swimming in liquid (like half way up the pan), so would drastically reduce liquids if making again. I transferred ingredients into a baking pan vs. baking in a dutch oven. I used large sliced portabellas and sauteed them just until very little liquid was being rendered.

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