Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Mushroom Duxelle:
Potatoes:

Directions

For the Mushroom Duxelle: Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.

For the Potatoes: Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles. Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna

Recipe courtesy of Bobby Flay

Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna

Recipe courtesy of Bobby Flay

Mushroom Cream Sauce

Recipe courtesy of Julie Song

Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom "Vinaigrette"

Recipe courtesy of Bobby Flay

Trio De Canard Aux Champignons et Tomates Confites, Jus Au Beurre (Duck trio with sauteed wild mushrooms and confit tomatoes, jus au beurre)

Recipe courtesy of Dominique Tougne

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories