Mushroom and Potato Gratin Recipe
Mushroom and potato gratin is a delicious and hearty dish that can be served as a main or a side.
Equipment
Ingredients
- 5-6 Medium-sized potatoes
- 15-20 mushroom caps
- 1 cup of crème fraîche or heavy cream. Alternative: 1/2 cup of milk with 1/2 cup of philadelphia cream cheese
- 1.5 cups of grated cheese such as gruyére, emmental, or cheddar
- 3 tablespoons of butter
- 1 clove of crushed garlic
- salt and pepper to taste
- a few leaves of parley or chives
Instructions
- Wash and peel the potatoes and chop into thin round slices.
- Grease the casserole dish and layer the sliced potatoes across.
- Cook in preheated oven for 25 minutes at 200C° (400F°).
- While waiting, mix the crème fraîche (heavy cream), butter, garlic, salt and pepper in a bowl.
- Lightly wipe the mushrooms with a damp tissue paper to make sure they are clean.
- Once the 25 minutes of cooking is done, remove the casserole dish carefully from the oven and slide the mushrooms (with the caps facing up) in between the potatoes with a fork.
- Add the creamy mixture over the top of the mushroom caps and across potatoes in the casserole dish.
- Sprinkle the grated cheese on top.
- Add a few leaves of parsley on top for decoration.
- Continue cooking in the oven for 20 minutes at 200C° (400F°) until potatoes, mushrooms, and cheese are lightly browned.
- Serve while warm.
Notes
If in a hurry, you can lightly boil the potatoes the night before to cut down the cooking time in the oven. Put in the Instant pot for 8 minutes high pressure with quick release, peel them and then put them overnight in the fridge.
The next day, slice the potatoes, add the mushrooms and cream sauce and put in preheated oven for 20 minutes.
Nutrition
Serving: 1gCalories: 994kcalCarbohydrates: 64gProtein: 31gFat: 70gSaturated Fat: 42gPolyunsaturated Fat: 22gTrans Fat: 2gCholesterol: 206mgSodium: 883mgFiber: 7gSugar: 9g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.