This Mushroom and Potato Gratin recipe is the perfect side dish for meats.
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
Mushroom and Potato Gratin
Ingredients
MUSHROOMS:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 pound (5 to 6 cups) mixed fresh mushrooms (shiitakes, cremini, white), washed, trimmed & sliced 1/4-inch thick
- 2 medium garlic cloves, minced
- ½ teaspoon kosher salt
- 2 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper
- 2 to 3 tablespoons heavy whipping cream, broth or lemon juice
- additional chopped herbs (optional)
POTATO GRATIN:
- 1 tablespoon unsalted butter, softened at room temperature
- 1 cup low-sodium chicken broth
- 1 cup heavy whipping cream
- 2½ pounds russet potatoes
- 1 tablespoon chopped fresh thyme
- 2½ teaspoons kosher salt
- freshly ground black pepper
- ½ cup (about 2-ounces) finely grated Gruyère cheese
Instructions
PREPARE THE MUSHROOMS:
- Heat the oil and butter in a 12-inch skillet over medium heat until the butter foams. Add the mushrooms and the garlic. The mushrooms will begin to absorb the fat in the pan. Sprinkle with salt and stir with a wooden spoon until the mushrooms begin to release their moisture. Sauté until some of the moisture cooks out. Add pepper to taste.
- Deglaze the pan with heavy cream, broth or lemon juice. Add additional herbs if desired. Transfer the mushrooms to a bowl.
PREPARE THE POTATOES AND ASSEMBLE THE GRATIN:
- Preheat the oven to 375°F., and butter a 9x13-inch baking dish with the softened butter.
- Heat the same skillet to medium-high heat. Pour in the broth and scrape the pan with a wooden spoon until most of the cooked-on bits are released into the broth. Combine the broth with the cream in a measuring cup with a spout.
- Peel and slice the potatoes very thinly (about ⅛-inch). In a large bowl toss the sliced potatoes with the thyme, salt and several grinds of pepper.
- Overlap half of the potato slices in two even layers to cover the bottom of the buttered baking dish. Distribute the mushrooms over the potatoes. Cover the mushrooms with two more overlapping layers of the remaining potato slices. Pour the broth and cream mixture over the potatoes. Sprinkle the cheese evenly over the top.
- Cover the gratin with foil and bake it for 30 minutes. Uncover it and press the potatoes down with a spatula. Bake uncovered, rotating the pan occasionally for even browning, until the top is browned and the potatoes feel tender when poked with a fork, another 25 to 30 minutes. The cream will be gently bubbling. Let the gratin sit for about 15 minutes before serving.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use a brand of chicken broth that is known to be GF. If preparing this recipe as Vegetarian, use vegetable broth in place of chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this dish the other night with a Pork Roast and steamed asparagus for my dinner guest. My guest loved it! The only alteration I made was that I used rosemary instead of the thyme. Everyone went back for seconds. I will make this again definitely.