Potato-Mushroom Gratin
A luxurious layered dish of thinly sliced Yukon Gold potatoes and crimini mushrooms, baked with heavy cream, Parmesan cheese, and fresh thyme. This elegant gratin features tender potato layers infused with garlic and topped with golden brown mushrooms.
Ingredients
- •5 tablespoons olive oil, divided
- •2½ pounds Yukon Gold potatoes
- •1½ teaspoons coarse kosher salt
- •¾ teaspoon freshly ground black pepper
- •1¼ cups heavy whipping cream
- •1 cup freshly grated Parmesan cheese
- •2 tablespoons chopped fresh thyme
- •6 cloves garlic
- •12 ounces fresh crimini mushrooms
- •sliced
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
20 min