There is something about a gratin that is so comforting and nice. Maybe it’s because it has been baked for a good amount of time, and that length of time seems like it has been made with love- delivered to the table piping hot and perfect. This mushroom and potato gratin is no different. Consider it made with love.
Ingredients needed:
olive oil butter mushrooms garlic kosher salt/freshly ground black pepper fresh parsley and fresh thyme heavy whipping cream chicken broth potatoes Gruyère cheese
How to make Mushroom and Potato Gratin:
The full, printable recipe is at the bottom of this post. The first step is preparing the mushrooms. Sauté mushrooms and garlic in butter and oil. Add in heavy cream at the end of the cooking time. Assemble the gratin. Heat broth and cream together. Pour it into a container with a spout and set it aside. Peel and slice the potatoes thinly, and toss with fresh thyme, salt and pepper. Overlap half of the potato slices in a casserole dish. Spoon the mushrooms on top of the potatoes. Then place the rest of the potatoes on top of the mushrooms. Pour the broth and cream mixture over the potatoes. Sprinkle cheese on top. Cover with foil and bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes.
These potatoes are delicious to serve with filet mignon or roast beef. Serve them for a weeknight meal or Sunday night dinner. They’re also great for including in an elegant dinner menu or for a holiday meal. Enjoy!
Here are a few more gratin recipes you might like to try:
Broccoli Gratin Roasted Butternut Squash Gratin Best Spinach Gratin Summer Gratin Smoky Cauliflower Gratin
