Potato Mushroom Gratin
Elevate your comfort food game with this luxurious Potato Mushroom Gratin, a dish that combines layers of thinly sliced Yukon Gold potatoes and earthy cremini mushrooms with a decadent blend of Gruyère and Parmesan cheeses. Infused with the aromatic warmth of garlic and thyme, and blanketed in rich, velvety heavy cream, this baked casserole emerges golden, bubbly, and irresistibly creamy. Perfect as a show-stopping side dish for special gatherings or a satisfying vegetarian main, this gratin is both elegant and approachable. With just 20 minutes of prep time and a bake that fills your home with savory aromas, it’s the ultimate recipe for indulgent comfort.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 8 ounces Cremini mushrooms
- 2 units Garlic cloves
- 2 tablespoons Unsalted butter
- 1.5 cups Heavy cream
- 1 cup Gruyère cheese, grated
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or a light coating of olive oil.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or a mandoline. Set aside in a bowl of cold water to prevent browning.
Clean the mushrooms with a damp paper towel and slice them thinly. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and season with a pinch of salt. Sauté for 5-7 minutes until golden brown and their moisture has mostly evaporated. Add the minced garlic and cook for another 1 minute. Remove from heat.
In a small saucepan, warm the heavy cream over low heat. Stir in the fresh thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat until just warm but not boiling. Remove from heat.
Drain and pat the potato slices dry. Arrange one-third of the potato slices in an even layer in the prepared baking dish.
Spread half of the sautéed mushrooms over the potatoes, then sprinkle one-third of the grated Gruyère cheese over the mushrooms.
Repeat the layers, adding another one-third of the potatoes, the remaining mushrooms, and another one-third of the Gruyère cheese.
Finish with a final layer of potatoes. Pour the warm cream mixture evenly over the entire dish, making sure to cover all layers.
Sprinkle the top with the remaining Gruyère cheese and all of the Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Allow the gratin to cool for 10 minutes before serving. Garnish with a sprinkle of fresh thyme if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.5 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 610 mg | 13% | |
*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.
