Wild Mushroom Potato Gratin
When it comes to potato side dishes, this has to be one of my all-time favorites. Its richness comes from the cream, earthiness from the mushrooms, and saltiness from the Parmesan cheese. All these flavor profiles make it the perfect accompaniment to a lean piece of venison.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds Yukon Gold potatoes, cut into 1/8-inch-thick slices
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Kosher salt and black pepper
- 12 ounces sautéed wild mushrooms, chopped
Instructions
- Preheat the oven to 375°F.
- Sauté your wild mushrooms to your liking and set aside.
- Brush a 13x9x2-baking dish with 2 tablespoons of the olive oil.
- Arrange a layer of about 1/3 of the potatoes, slightly overlapping (like fallen dominos) in the dish. Season the potato layer lightly with salt, pepper, thyme and rosemary.
- Pour a 1/4 cup of cream over the potato layer and sprinkle with 1/4 cup of cheese on top. Add the sautéed mushrooms on top in an even layer. Sprinkle a little more cheese on top of the mushroom.
- Repeat layering 1/3 of potatoes, seasoning lightly with salt, pepper, herbs, 1/4 cup cream, and 1/4 cup cheese two more times.
- Bake uncovered until potatoes are fork tender, for about 40 minutes. Remove the pan from the oven and top the potatoes one final time with 1/4 cup cream and 1/4 cup cheese. Bake for 15-20 later until the top has browned nicely.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
