Rhubarb & Potato Gratin
Ingredients:
FOR THE BROTH
600ml water
6 dried porcini mushrooms (about 12g), roughly chopped, or substitute other dried mushrooms
6 dried porcini mushrooms (about 12g), roughly chopped, or substitute other dried mushrooms
2 bay leaves
4 x 10cm sprigs of dill
1/2 tsp salt
freshly ground black pepper
FOR THE TOPPING
100g fresh breadcrumbs
2 tblsp butter
3 tblsp almonds, roughly chopped (optional)
coarse salt
FOR THE REST OF THE SAUCE
200g rhubarb, wiped clean and sliced into 2-3cm lengths
2 tblsp butter
2 tblsp plain flour
1 clove garlic, crushed
4 tsp chopped chives
500g boiled or steamed new potatoes (or any waxy potato), cut into chunks approx. 1-2cm thick
Method:
You will need an ovenproof dish, approx 18cm x 24cm and 4cm deep
- To make the broth, add the water, dried mushrooms, onion, bay leaves, dill, salt and a few twists of black pepper to a heavy, medium-sized saucepan. Bring to a boil over a medium heat, then reduce the heat and simmer gently, covered, for about 30 minutes.
- While the broth is simmering, you can prepare the topping. Start by heating a large frying pan over a medium heat. When hot, add 2 tblsp butter. Then add the breadcrumbs and almonds. Stir and fry for about 5 minutes or until the breadcrumbs start to turn golden, then remove from the heat. Sprinkle in a few flakes of coarse salt.
- When the broth has finished simmering, add the rhubarb to the saucepan and simmer until tender and starting to disintegrate, about 15 minutes.
- Remove from the heat and strain the liquid from the saucepan through a sieve into a bowl. At this point, what you have left in the sieve will have the appearance of a rather unattractive rhubarb mush and you may be tempted to turf it out but resist, it will be needed later.
- Now preheat your oven to 180C.
- Return your saucepan to a medium heat and add 2 tblsp butter. Allow the butter to melt and, as it starts to foam and bubble, stir continuously for around 6-7 minutes or until it turns a dark golden colour. It will have a butterscotch-like aroma.
- Now make a roux by adding the flour to the butter and stir and cook for about 2 minutes. Then gradually add the strained rhubarb cooking liquid to the roux, stirring continuously until you have a smooth sauce.
- Add the crushed garlic and chives to the sauce and season to taste.
- Now add the reserved rhubarb mush to the sauce, along with the potato chunks. Remove from the heat and pour the contents into your ovenproof dish.
- Sprinkle with the topping and bake for about 10 minutes. Serve hot, on its own or perhaps alongside some pork sausages.
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