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.
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds Yukon Gold potatoes (cut into 1/8-inch-thick slices)
- 1 cup heavy whipping cream (divided)
- 1 cup freshly grated Parmesan cheese (divided)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 12 ounces sautéed wild mushrooms (chopped)
Instructions
Prep the Dan & Assemble
- Brush the bottom and sides of a 13-by-9-inch baking dish with the olive oil.
- Arrange one-third of the sliced potatoes in the dish, overlapping them loosely like fallen dominoes.
- Season the potatoes lightly with salt, black pepper, thyme, and rosemary. Pour 1/4 cup of the cream over the potatoes, then sprinkle with 1/4 cup of the Parmesan.
- Spread the sautéed mushrooms evenly over the first potato layer.
- Add another third of the potatoes. Season lightly with salt, pepper, thyme, and rosemary, then add another 1/4 cup of cream and 1/4 cup of Parmesan.
- Repeat with the remaining potatoes, another light layer of seasoning, 1/4 cup of cream, and 1/4 cup of Parmesan.
Bake Until Tender
- Bake uncovered for about 40 minutes. Insert a thin knife into the center of the gratin. It should pass through the potatoes with very little resistance.
Add More Cream & Cheese
- Pour the remaining 1/4 cup of cream over the potatoes and sprinkle with the remaining 1/4 cup of Parmesan.
Return to the Oven
- Return the gratin to the oven and bake for 15 to 20 minutes longer, until the potatoes are tender, the cream is bubbling around the edges, and the top is browned.
Rest, Slice & Serve
- Let the gratin rest for 10 minutes before serving so the cream can settle into the layers.
NOTES
- Cook the mushrooms first: Sauté the mushrooms until the moisture they release has evaporated and the edges begin to brown. Excess water can leave the gratin runny and muddy tasting.
- Slice the potatoes evenly: Keep the slices close to 1/8 inch thick so the gratin cooks at the same rate from the edges to the center.
- Season each layer lightly: Parmesan adds salt, so build the seasoning gradually instead of adding too much at the beginning.
- Do not pack the potatoes tightly: Loose, overlapping layers allow the cream to move between the slices.
- Check the center before finishing: The potatoes should be nearly tender before you add the final cream and Parmesan.
Nutrition
Calories: 394kcal | Carbohydrates: 37g | Protein: 10g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 59mg | Sodium: 314mg | Potassium: 874mg | Fiber: 4g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 40mg | Calcium: 205mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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