Potato and Wild Mushroom Melt

"This looks amazing served at a dinner party but is actually really easy to make. It goes wonderfully as a main after the late summer salad #50937 If you cannot find pink fir potatoes, charlottes are a good sub also if raclette cheese evades you you can sub brie, camenbert, goat or blue cheese"
 
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Ready In:
1hr 15mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • To make the tarragon oil,chop the tarragon leaves and warm the groundnut oil in a small pan add the tarragon a pinch of salt and blend until smooth (this can be done upto two days ahead).
  • Cook the whole pots in boiling salty water for 20 - 25 minutes Drain halve and season. Mix the red onion and lime juice with the potatoes and cover.
  • while pots are cooking arrange toms on a baking tray cut side up drizzle with walnut oil and grill until they begin to soften - leave to stand at room temperature.
  • Heat oven to 220degC.
  • rinse the mushrooms and pat dry. Saute over a high heat and season. Add the mushrooms to the potatoes.
  • Add the mustard to the cream and then whip the cream until the soft peak stage and combine with the potato mix.
  • place potato mix on an oven proof platter. Lay the slies of cheese over the top (This can be done upto an hour ahead)
  • Bake until the cheese is golden and melting (about 10 mins) arrange the tomatoes around the dish (I like to use a square dish and have two rows of tomatoes - one at each side)scatter the walnuts over and drizzle some tarragon oil on. Serve the rest of the oil separately.

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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