Wild Mushroom and 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.
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 1/4 cup of cream over the potato layer, then sprinkle 1/4 cup of cheese on top. Add the sauteed 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.
NOTES
- Slice the potatoes evenly. Cut them about 1/8 inch thick so the gratin cooks through at the same rate and the layers stay even.
- Cook the mushrooms first. Sauté the mushrooms before you start layering so they do not add extra moisture to the dish.
- Season each potato layer. Add the salt, pepper, thyme, and rosemary as you build the gratin so the potatoes are seasoned all the way through, not just on top.
- Layer the potatoes loosely. Overlap them like fallen dominoes rather than packing them tight so the cream can move through the dish and the potatoes cook evenly.
- Bake it uncovered first. Bake until the potatoes are fork-tender, about 40 minutes, before adding the last cream and cheese.
- Finish with cream and cheese. Add the final 1/4 cup of cream and 1/4 cup of Parmesan near the end, then bake 15 to 20 minutes more until the top is browned.
Nutrition
Calories: 407kcal | Carbohydrates: 39g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 59mg | Sodium: 317mg | Potassium: 1055mg | Fiber: 5g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 41mg | Calcium: 207mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
