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Potato and Mushroom Gratin

You're gonna love this delicious Potato and Mushroom Gratin. Easy to assemble and results in a golden and creamy dish every single time. A no-fuss casserole loaded with earthy mushrooms and gruyère cheese, what's not to love?

Total Time

1hr 50min

5.0

1 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

2 Tbsp

Salted Butter

•

4 1/2 cups

Cremini Mushrooms , thinly sliced

or White Mushroom

•

3 cloves

Garlic , minced

•

1 cup

Heavy Cream

•

1 cup

Sour Cream

•

1 tsp

Kosher Salt

•

1/2 tsp

Ground Black Pepper

•

1 pinch

Ground Nutmeg

•

1/3 cup

Milk

•

2 Tbsp

All-Purpose Flour

•

7 1/2 cups

Russet Potatoes

or Red Potato

•

1 1/2 cups

Gruyère Cheese , shredded

•

to taste

Chopped Fresh Parsley

or Sliced Scallion

(optional)

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C) and butter a large 3-quart casserole dish.

Melt Salted Butter (2 Tbsp) in a large skillet over medium-high heat until starting to foam. Add Cremini Mushrooms (4 1/2 cups) and cook until lightly browned and the moisture has evaporated.

Add Garlic (3 cloves) and continue to cook, stirring often for 1-2 minutes. Set aside.

While mushrooms are cooking, whisk together the Heavy Cream (1 cup) , Sour Cream (1 cup) , Kosher Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , and Ground Nutmeg (1 pinch) .

In a separate bowl whisk together the Milk (1/3 cup) and All-Purpose Flour (2 Tbsp) until smooth. Add to the sour cream and heavy cream and whisk until incorporated.

Peel and thinly slice Russet Potatoes (7 1/2 cups) .

Spread half of the potato slices evenly on the bottom of the prepared casserole dish. Scatter half of the sauteed mushroom and half of the Gruyère Cheese (1 1/2 cups) evenly over the potatoes. Repeat with remaining potatoes, mushrooms, and cheese.

Pour the cream mixture evenly over the potatoes. Give the pan a gentle shake to help flatten everything out.

Cover and bake for 45-60 minutes (this will depend on how thin you've sliced the potatoes). Start checking at 45 minutes. The potatoes should be almost tender in the center.

10.

Remove the cover and bake for an additional 20 minutes until the top is golden.

11.

Remove from oven and allow to rest for 10 minutes before serving. Garnish with Fresh Parsley (to taste) if desired.

Author's Notes

Russet potatoes work well for this recipe. However, I've also used red potatoes with equally good results.

The covered cooking time will vary slightly depending on how thin you've sliced the potatoes. I find cutting them by hand instead of using a mandolin requires closer to 60 minutes covered.

I like using cremini mushrooms for this recipe as they have a little more earthiness than regular white mushrooms. However, either works well as does a mix of mushrooms.

Nutrition Per Serving

CALORIES

411

FAT

25.2 g

PROTEIN

12.9 g

CARBS

34.0 g