Wild Mushroom and Root Vegetable Gratin

Ryan Burger, the cheese maker at Blackberry Farm, developed this recipe to highlight Brebis, a creamy sheep's milk cheese he makes on the farm. In its place, you can use goat's milk cheese or fromage blanc. He loves to forage for mushrooms and combines whatever he can find for this dish, such as the varieties suggested below. Unlike a traditional gratin, this one uses no cream; the cheese provides plenty of richness.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Wild Mushroom and Root Vegetable Gratin
Review 1 for Wild Mushroom and Root Vegetable Gratin
5 out of 5
5 out of 5
rosetulip
November 29, 2013
Would You Recommend? Yes
0points
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Impressive
November 29, 2013
This was a great alternative to mashed potatoes. I did roast with rutabagas and potatoes with olive oil and rosemary in lieu of boiling. I did use the brebis cheese but if you are unable to locate, a gruyere or "light" tasting goat cheese would be fine. Folks loved this dish.
Review 2 for Wild Mushroom and Root Vegetable Gratin
5 out of 5
5 out of 5
MGGM
,Overland Park
,KS
Overland Park, KS
October 21, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+18points
18of 18found this review helpful.
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Great recipe to be introduced to rutabaga!
October 21, 2013
I chose to make this dish because I like to try new recipes and this one looked interesting. I had never had rutabaga before and, I thought, why not try it with potatoes, muschroom and goat cheese since I love all of those ingredients. Plus, I found out how nutritious rutabaga is and I'm always trying to add that to my diet without sacrificing flavor. I'm so glad I tried this because it turned out so tasty! I did modified the way I cooked the potatoes and rutabaga: I roasted them instead of boiling - peeled and sliced with salt and olive oil in a 400 degree oven for 45 minutes. I don't like to boil my vegetables because they lose their flavor; roasting leaves them sweet and much more flavorful. I was actually surprised that the chef of this recipe would cut corners by boiling instead of roasting. I added the rosemary to the veggies after they were done and followed the rest of the recipe exactly. I will definitely add this to my list of fall/winter recipes!
Pros: Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again