Duck confit in the oven, I wonder if these three potatoes will come together. I support the terrine of people who believe that you can gratin ( say that ” grah – ten ” ) darn near anything.
But three, small potatoes? Not likely. But wait, I have mushrooms. I have aromatics. Let’s see what forty minutes covered in thick cream snuggled in an average oven does.
Also added was half of a small onion. The other half would have joined the dish were it not for some butter fingers that failed to catch the little guy after it was halved. Wipe well your fingers after buttering your crock.
In this gratin:
Three small potatoes
Six everyday mushrooms
Two small cloves of garlic
Half a small onion sautéd in duck fat
Some celery also sautéd in duck fat
Pinch of fresh thyme
Butter a small terrine, add the goods and cover in creme. Bake for thirty or forty minutes in a 150C oven.
Have a glass if wine. Chat with your husband or cat or friends. Check. When it’s smoodgie and submits to a poke with a fork … Pull it out and dig in.
Three potatoes were well received. A few more weeks now for the new ones to harvest.