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RECIPE
13 INGREDIENTS 11 STEPS 1hr 50min

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?
Potato and Mushroom Gratin Recipe | SideChef
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?
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
1hr 50min
Total Time
1hr 40min
Active Time
$1.60
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2 Tbsp
plus more for greasing dish
4 1/2 cups
Cremini Mushrooms , thinly sliced
or White Mushroom
3 cloves
Garlic , minced
1 cup
Heavy Cream
1 pinch
Ground Nutmeg
1/3 cup
7 1/2 cups
or Red Potato
1 1/2 cups
Gruyère Cheese , shredded
to taste
or Sliced Scallion
(optional)
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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
411
FAT
25.2 g
PROTEIN
12.9 g
CARBS
34.0 g

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.

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C) and butter a large 3-quart casserole dish.
Step 2
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.
Step 3
Add Garlic (3 cloves) and continue to cook, stirring often for 1-2 minutes. Set aside.
Step 4
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) .
Step 5
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.
Step 6
Peel and thinly slice Russet Potatoes (7 1/2 cups) .
Step 7
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.
Step 8
Pour the cream mixture evenly over the potatoes. Give the pan a gentle shake to help flatten everything out.
Step 9
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.
Step 10
Remove the cover and bake for an additional 20 minutes until the top is golden.
Step 11
Remove from oven and allow to rest for 10 minutes before serving. Garnish with Fresh Parsley (to taste) if desired.
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Nutrition Per Serving
Calories
411
% Daily Value*
Fat
25.2 g
32%
Saturated Fat
16.9 g
84%
Trans Fat
0.1 g
--
Cholesterol
91.4 mg
30%
Carbohydrates
34.0 g
12%
Fiber
2.5 g
9%
Sugars
4.7 g
--
Protein
12.9 g
26%
Sodium
557.9 mg
24%
Vitamin D
0.2 µg
1%
Calcium
332.5 mg
26%
Iron
1.7 mg
9%
Potassium
827.5 mg
18%
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