Potato & wild mushroom melt

Name: Potato & wild mushroom melt
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 30 grams bunch tarragon (about , leaves picked; 100 milliliters groundnut oil; 1 kg 900g pink fir apple potatoes (or Charlotte), washed; 6 mediums or 9 small tomatoes, halved; 1 serving walnut oil, for drizzling; 2 red onions, thinly sliced; 1 Tbsp lime juice; 450 grams mixed wild mushrooms, such as chanterelles, ceps and trompette des morts, trimmed; 1 knob generous butter; 2 teaspoons wholegrain mustard; 200 milliliters double or whipping cream; 450 grams raclette cheese, rind removed and thinly sliced; 2 Tbsps broken walnut pieces, optional

You can never have too many main course recipes, so give Potato & wild mushroom melt a try. This gluten free recipe serves 6. One serving contains 798 calories, 25g of protein, and 63g of fat. 38 people found this recipe to be scrumptious and satisfying. If you have broken walnut pieces, walnut oil, pink fir apple potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

To make the tarragon oil, chop the tarragon leaves, then warm the groundnut oil in a small pan.

Ingredients you will need

Tarragon

Peanut Oil

Cooking Oil

Equipment you will use

Frying Pan

Add the tarragon, season with a pinch of salt, then liquidise until smooth with a stick blender. Set aside. Can be done up to 2 days ahead.

Ingredients you will need

Tarragon

Salt

Equipment you will use

Blender

Cook the potatoes in boiling salted water for 20-25 mins. Cooking them a bit longer than usual will give them a very soft, almost creamy texture.

Ingredients you will need

Potato

Water

Drain and halve the potatoes lengthways and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

While the potatoes cook, arrange the tomatoes on a baking tray, season, then drizzle liberally with walnut oil. Put under a pre-heated grill and cook for 6-8 mins until they start to colour and soften. Set aside to be served at room temperature.

Ingredients you will need

Walnut Oil

Potato

Tomato

Equipment you will use

Baking Pan

Grill

Add the sliced red onions to the cooked potatoes, with the lime juice. Cover and keep warm.

Ingredients you will need

Lime Juice

Red Onion

Potato

Heat oven to 220c/fan 200c/gas

Equipment you will use

Oven

Rinse the mushrooms briefly and pat dry. Saut in butter over a high heat, then season.

Ingredients you will need

Mushrooms

Butter

Add the mushrooms to the potatoes and red onions. Stir the mustard into the cream, then lightly whip the cream (see tip, opposite). Season and stir it amongst the potatoes, onions and mushrooms, then spoon over a large ovenproof platter.

Ingredients you will need

Red Onion

Mushrooms

Potato

Mustard

Onion

Cream

Lay the strips of cheese, overlapping haphazardly, on top. Can be done up to 1 hr ahead.

Ingredients you will need

Cheese

Now finish it in style.

Bake until the cheese begins to melt and is tinged to a light golden brown, about 10-12 mins. Arrange the grilled tomatoes down either side of the platter, scatter the broken walnuts (if using) Over the tomatoes and drizzle with tarragon oil.

Ingredients you will need

Tarragon

Tomato

Walnuts