Description
This Potato & Mushroom Gratin is a creamy, cheesy baked dish featuring thinly sliced russet potatoes layered with sautéed portabello mushrooms and a rich, herbed cream sauce. Topped with a blend of Swiss, Gruyere, and Parmesan cheeses, it bakes to a golden bubbly perfection, making it a comforting side or a vegetarian main course.
Ingredients
Scale
Produce
- 5 medium russet potatoes, sliced thinly (⅛ inch thick), peeled
- 8 ounces portabello mushrooms, sliced
- 1 teaspoon minced fresh garlic
- 1 teaspoon thyme
Dairy
- 1 ½ cups heavy cream
- ½ cup shredded Swiss cheese
- ½ cup shredded Gruyere cheese
- 2 tablespoons grated Parmesan cheese
Pantry
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Lightly spray a 2-quart oval baking dish with cooking spray to prevent sticking, then set it aside.
- Sauté Mushrooms: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the sliced portabello mushrooms and cook for 5 to 6 minutes until they release their moisture and become tender. Remove from heat and set aside.
- Warm Cream Sauce: In a small saucepan, combine 1 ½ cups heavy cream with 1 teaspoon minced fresh garlic and 1 teaspoon thyme. Warm the mixture over medium heat until heated through but do not allow it to boil. Season with salt and pepper to taste.
- Layer Potatoes: Peel the potatoes and slice them thinly to about ⅛ inch thickness. Arrange the potato slices evenly in the prepared baking dish.
- Assemble the Gratin: Pour the warm cream mixture evenly over the potatoes. Sprinkle the shredded Swiss and Gruyere cheeses evenly on top, then add the sautéed mushrooms. Finish by sprinkling the grated Parmesan cheese over the dish.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes, or until the gratin is browned on top and bubbling around the edges.
- Rest and Serve: Remove the gratin from the oven, and let it sit for 10 minutes to set before serving. This rest period helps the dish firm up for cleaner slices and enhanced flavor.
Notes
- You can substitute the portabello mushrooms with cremini or button mushrooms if preferred.
- For a lighter dish, use half-and-half instead of heavy cream, but the gratin may be less rich.
- Make sure to slice the potatoes uniformly thin to ensure even cooking.
- This dish pairs well with roasted meats or can be served as a vegetarian main with a fresh salad.
- For extra crispiness, you can broil the gratin for 2-3 minutes at the end, watching carefully to prevent burning.
