Potato Gratin with Porcini Mushrooms and Mascarpone Cheese
Indulge in the luxurious comfort of Potato Gratin with Porcini Mushrooms and Mascarpone Cheese, a hearty dish that marries earthy flavors with creamy decadence. Thinly sliced Russet potatoes are layered with sautéed porcini mushrooms infused with their fragrant soaking liquid, then bathed in a rich mascarpone and Parmesan cream sauce enhanced with garlic, fresh thyme, and a hint of nutmeg. Baked until golden and bubbling, this gratin offers a velvety texture and irresistible depth of flavor in every bite. Perfect as a show-stopping side dish or a vegetarian main course, it’s an elegant yet approachable option for holiday gatherings or special family dinners.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 ounce Dried porcini mushrooms
- 1 cup Boiling water
- 2 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Mascarpone cheese
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let them soak for 15–20 minutes until softened. Once softened, remove the mushrooms, finely chop them, and strain the soaking liquid through a fine mesh sieve to remove any grit, reserving the liquid.
Peel the potatoes and slice them thinly (approximately 1/8 inch thick) using a sharp knife or mandoline. Set aside in a bowl of water to prevent browning.
In a medium-sized skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped porcini mushrooms and cook for an additional 2 minutes. Pour in the reserved mushroom soaking liquid and simmer for 3–4 minutes until slightly reduced. Remove from heat.
In a mixing bowl, whisk together the heavy cream, mascarpone cheese, Parmesan cheese, thyme leaves, salt, black pepper, and nutmeg (if using) until smooth.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange one-third of the potato slices in an overlapping layer at the bottom of the prepared baking dish. Spoon one-third of the porcini mushroom mixture over the potatoes, followed by one-third of the mascarpone cream. Repeat this layering process two more times, finishing with the mascarpone cream on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbling and the potatoes are tender when pierced with a knife.
Let the gratin cool for 5–10 minutes before serving. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.0 g | 333% | |
| Saturated Fat | 162.7 g | 814% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 12.6 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 6471 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
