Imagine a dish so creamy, so decadently rich, that it transforms ordinary potatoes and mushrooms into a culinary masterpiece that will have your dinner guests begging for seconds. This French-inspired Mushroom and Potato Gratin is not just a side dish—it's a luxurious experience that combines the earthy depth of mushrooms, the silky smoothness of heavy cream, and the irresistible golden crispiness of melted Gruyère cheese. Prepare to elevate your home cooking and impress everyone at your table with this surprisingly simple yet incredibly sophisticated recipe!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups potatoes, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 cup grated cheese (Gruyère or similar)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9x13 inch baking dish thoroughly to prevent sticking.
- Wash and thinly slice the potatoes using a mandoline or sharp knife, ensuring uniform thickness of about 1/8 inch for even cooking.
- Clean and slice mushrooms into thin, consistent pieces, removing any tough stems.
- Mince the garlic cloves finely, releasing their aromatic flavors.
- In a large mixing bowl, combine heavy cream, minced garlic, salt, and freshly ground black pepper, whisking to create a smooth seasoning mixture.
- Layer the sliced potatoes in the buttered baking dish, slightly overlapping each slice to create an even base.
- Distribute the sliced mushrooms evenly over the potato layer, ensuring good coverage.
- Pour the seasoned cream mixture over the potatoes and mushrooms, making sure it seeps between the layers.
- Sprinkle the grated Gruyère cheese generously over the top, covering the entire surface.
- Cover the baking dish with aluminum foil and bake for 30 minutes to allow potatoes to become tender.
- Remove the foil and continue baking for an additional 15 minutes until the top becomes golden brown and crispy.
- Remove from oven and let the gratin rest for 10 minutes before serving to allow the layers to set.
- Serve hot as a side dish or light main course, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- Slice Uniformity is Key: Use a mandoline or sharp knife to ensure potato slices are consistently thin (about 1/8 inch). This guarantees even cooking and a beautiful layered texture.
- Choose the Right Cheese: While Gruyère is traditional, you can experiment with similar hard cheeses like Emmental or aged cheddar for slightly different flavor profiles.
- Don't Rush the Resting: Allowing the gratin to rest for 10 minutes after baking helps the layers set and makes serving much easier.
- Enhance Flavor: Consider adding fresh herbs like thyme or rosemary between layers for extra aromatic depth.
- Prevent Burning: Cover with foil for the first 30 minutes of baking to ensure potatoes cook through without the top burning.
- Make It Ahead: This dish can be prepared earlier in the day and baked just before serving, making it perfect for dinner parties.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
