POTATO AND MUSHROOM GRATIN
"Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.
Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
POTATO GRATIN WITH MUSHROOMS AND GRUYèRE
Provided by Diane Rossen Worthington
Categories Cheese Mushroom Potato Side Bake Sauté Christmas Thanksgiving Vegetarian High Fiber Casserole/Gratin Fall Winter Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
- Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.
WILD MUSHROOM AND POTATO GRATIN
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
- Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
- In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
- Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 594 milligrams, Sugar 6 grams
POTATO-MUSHROOM GRATIN
Provided by Bruce Aidells
Categories Mushroom Potato Side Bake Christmas Thanksgiving Vegetarian Dinner Casserole/Gratin Parmesan Fall Family Reunion Christmas Eve Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
- Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.
POTATO AND PORTOBELLO MUSHROOM GRATIN
Categories Garlic Herb Mushroom Potato Side Bake Christmas Easter Thanksgiving Casserole/Gratin Rosemary Fall Winter Thyme Christmas Eve Party Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
- Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
WILD MUSHROOM, POTATO & PANCETTA GRATIN
Bake layers of vegetables and Italian bacon with thyme, nutmeg and double cream for a rich, warming one-pot - the ultimate comfort food
Provided by Sarah Cook
Categories Dinner, Main course, Side dish
Time 3h15m
Yield Serves 6-8 as a side, 4 as a main course
Number Of Ingredients 12
Steps:
- Put the garlic cloves, onion, bay leaves, thyme, double cream and milk in a pan. Bring slowly to the boil over a low heat, partially cover with a lid and cook for 20-30 mins until the onion is tender and the cream mixture slightly thickened. Turn off and leave everything to infuse for 1 hr.
- Strain the cream mixture into a jug (or bowl) and discard the herbs. Put the garlic cloves and onion in a food processor or blender and whizz until smooth - add a drop of the cream if it helps. Stir the paste back into the rest of the cream and season with 2 tsp salt.
- Put the pancetta in a cold frying pan and cook gently, over a low-medium heat so the fat melts into the pan, until the pancetta is really crispy. Lift out with a slotted spoon, add the butter and mushrooms and turn up the heat, frying the mushrooms, until golden and dry.
- Leave the skins on the potatoes and slice as thinly as possible. Grease a large baking dish with a little more butter. Layer up the potato slices, scattering over some of the cooked pancetta, the mushrooms and a little freshly grated nutmeg and pepper as you go. Finish by slowly pouring over the cream so that it settles among all the layers, then scatter over a few more thyme leaves. Cover with foil.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr, then remove the foil and bake for 35-45 mins more until golden and crispy on top. Poke a knife in to check the potatoes are tender, then leave for 10-15 mins to settle, before serving with a salad, if you like.
Nutrition Facts : Calories 650 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
POTATO AND MUSHROOM GRATIN
Can't decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can't forget the crunchy bread crumb and Parmesan topping!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
- In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
- Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
- Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
- Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.
Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 1 g
POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)
Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°; butter a shallow baking dish or gratin.
- Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
- Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
- Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
- Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.
POTATO MUSHROOM GRATIN
A delicious side dish which I've adapted from a recipe I found on an English website and which I am posting for the 2005 Zaar World Tour. Because I was expecting a cheese topping, this recipe had me looking up "gratin" in culinary dictionaries. What I found for "gratin" was "covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". Something else I've learnt since this tour began. For me, "gratin" has always evoked images of either a cheese sauce or a cheese topping. Obviously topping this dish with grated cheese is an option, but the dish would be healthier without the cheese! Again, exercise your culinary discretion!
Provided by bluemoon downunder
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F/220°C/Gas 7.
- Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
- Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
- Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
- Bake, uncovered, until the top is golden and crusty, about 1 hour.
- Serve hot.
POTATO/PORTOBELLO GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
- Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
- Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.
POTATO AND MUSHROOM GRATIN
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
- Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
- Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.
POTATO AND WILD MUSHROOM GRATIN
Categories Mushroom Potato Side Bake Casserole/Gratin Leek Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring stock to simmer in medium saucepan. Add mushrooms; remove from heat. Let mushrooms soak 30 minutes to soften. Squeeze mushrooms, reserving stock. Strain stock. Chop mushrooms, discarding hard stems.
- Preheat oven to 350°F. Butter 9 x 13-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onions and leeks and sauté until tender but not brown, about 20 minutes. Add mushroom soaking liquid, mushrooms, wine and rosemary and bring to boil. Season with salt and pepper.
- Arrange half of potatoes in prepared dish. Using slotted spoon, top potatoes with onions, leeks and mushrooms. Pour half of liquid over. Top with remaining potatoes, overlapping slices. Pour remaining liquid over. Cover with foil. Bake until potatoes are almost tender, about 1 hour 15 minutes. Uncover and bake until potatoes are tender, most of liquid is absorbed and top is beginning to brown, about 45 minutes.
- Preheat broiler. Brush potatoes with 2 tablespoons goose fat or butter. Broil until golden. Sprinkle with chives.
POTATO GRATIN WITH MIXED MUSHROOMS
This au gratin potatoes dish with mushrooms is the perfect complement to a holiday meal, but we wouldn't blame you for making it for non-holiday meals too.
Provided by My Food and Family
Categories Home
Time 2h
Yield 16 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Melt 1 Tbsp. butter in large skillet on medium-high heat. Add mushrooms; cook 6 min. or until tender, stirring frequently.
- Meanwhile, melt 2 Tbsp. of the remaining butter in medium saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually whisk in milk, then sour cream; cook 4 min. or until thickened, stirring constantly. Stir in shredded cheese and pepper; cook 1 min. or until cheese is melted.
- Grease 3-qt. casserole with remaining butter. Layer 1/3 each of the potatoes and mushrooms in casserole; repeat layers twice. Cover with cheese sauce. Sprinkle with Parmesan; cover.
- Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering after 1 hour. Let stand 10 min. before serving.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
POTATO AND SHIITAKE MUSHROOM GRATIN
Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.
Provided by Annacia
Categories Potato
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
- Add garlic, thyme, and rosemary; saute; 1 minute.
- Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
- Season with salt and pepper. Cool.
- Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
- Butter a 13x9x2 inch baking dish.
- Peel potatoes, and cut into 1/8 inch slices.
- Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
- Top potatoes with half of the mushroom mixture.
- Sprinkle 1/3 of the cheese over mushrooms.
- Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
- Arrange remaining potatoes atop cheese.
- Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
- Cover loosely with foil.
- Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
- Uncover, using metal spatula, press on potatoes to submerge.
- Sprinkle remaining cheese over potatoes.
- Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN
To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
- Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
- Set oven to 375 degrees (oven rack to second-lowest position).
- Butter a 3-4 quart casserole dish.
- In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
- Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
- Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
- The sprinkle ONE-THIRD of both cheeses over the mushrooms.
- Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
- Make one more layer with the remaining potatoes.
- Top with remaining cheeses.
- Pour any leftover whipping cream evenly over the top and cover tightly with foil.
- Make for 45 minutes.
- Increase the oven temperature to 400 degrees.
- Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
- Let stand for 15 minutes before serving (the mixture will thicken upon standing).
POTATO AND SHIITAKE MUSHROOM GRATIN
Categories Cheese Mushroom Potato Side Bake Christmas Casserole/Gratin Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 13
Steps:
- Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
- Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
- Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
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POTATO-MUSHROOM GRATIN RECIPE | BON APPéTIT
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4/5 (8)Servings 10
- Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
- Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.
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