Désirée gratin with fresh mushrooms
A proposal from Marcel Reist, chef at Bernerhof, in Gstaad
Ingredients for four people:
800 g Desiree potatoes
3 dl lait
3 dl crème
200 g fresh mushrooms (boletus, chanterelles, others)
100 g raclette cheese
1 garlic clove
+ salt, nutmeg and pepper
+ drizzle of olive oil
1. Peel the potatoes and cut them into thin slices of approximately 3 millimeters.
2. Clean the mushrooms and cut them into slices of approximately 5 millimeters.
3. Brown the mushrooms briefly in a pan with the olive oil until they take on a little color and season with salt.
4. Place the milk and cream in a saucepan and bring to the boil.
5. Add the potatoes and season with salt, nutmeg, garlic clove and pepper. Cook over low heat for about ten minutes, stirring without breaking the slices.
6. Pour everything into a gratin dish and incorporate the mushrooms, remembering to reserve a few for dressing.
7. Grate the raclette cheese and cover the gratin completely. Bake at 160 degrees for about thirty minutes.
8. When serving, garnish each plate with two or three mushrooms and possibly add some aromatic herbs to add greenery to the dish.
In a carafe
Gamay vieilles vignes, Valentina Andrei, Saillon (VS), 2023
From vines planted in 1920, 1954 and 1963, on granite soils similar to those of Beaujolais where Gamay comes from, then aged for nine months in oak barrels, this wine has acquired a beautiful structure and volume on the palate. “On the nose, it has scents of damp earth and undergrowth that recall the fresh mushrooms in the dish. Its “drinkability”, aromatic and fruity, goes well with the fat of the gratin and cheese,” notes winemaker Valentina Andrei.
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