Potatoes Au Gratin

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We have just returned from a week trip to Eretria. Eretria is a coastal place nearby Athens. We stayed in a beautiful hotel just in front of the sea. I took my laptop with me and I had some recipes ready for posting, so while I was on vacations, I continued to post. For a moment, I thought to take off, leave everything in my home and sustain from the internet for this week. I simply couldn’t do that. I love blogging and I cannot just stop following the beautiful recipes my fellow bloggers prepare day in-day out. So now we are home again, with a pile of dirty clothes and a pile of beautiful days by the sea. I have to get together because there are a lot of things that need to be done. It is going to be a busy week, but that is the price I have to pay and I pay it gladly. I made this gratin just before we left. It was really, really good. We all loved it. Not a single piece was left. Easy but a little time consuming, nevertheless the end result I think rewards you for the effort.

Potatoes Au Gratin
3 tbsp olive oil
500gr. peeled potatoes
190 gr. mushrooms, I used canned but you feel free to use any type
145 gr. pickled mushrooms
¼ sweet white wine, I used Muscat de Patras, Greek one very nice, but you can use any sweet white wine
2 tsp salt
1 onion, sliced
2 garlic cloves, smashed
4 small bell peppers, sliced
150 ml. evaporated light milk
1 can Campbell’s cheddar cheese soup + ½ can water to dilute it
1 tsp Dijon mustard
1 cup emental
1 cup parmigiano
2 cups edam
Bunch of parsley


In salted boiling water in medium to high heat put the peeled potatoes and let them cook for 10 to 15 minutes. In the meantime, in a skillet put the olive oil and sauté the onion, peppers, garlic and mushrooms in medium to high heat. Add the pickled mushrooms and the wine and let cook until all of its volume evaporates. Cook until onion and peppers are soft. Add salt and if you like pepper.
In a bowl mix the milk, cheddar cheese soup with water, parsley and Dijon mustard.
When the potatoes are half cooked, drain them and cut to slices.
In a buttered pan place one layer of potato slices. Add a pinch of salt and spread the onion-pepper mixture evenly. On top of it scatter 1 cup of emental cheese and ½ cup parmigiano. On top of it add 1 cup of the milk-cheddar cheese soup. Place the second layer of potatoes and repeat the procedure with the cheese. On top spread the remaining milk-soup mixture.
Bake in a preheated oven at 200° C for 45 minutes. Let it cool for 15 minutes and then start cutting pieces in order to absorb its liquids.