When I first had this dish in Piedmont, it was made with earthy porcini mushrooms. Since they are hard to find here, I substitute a mix of cultivated varieties, such as shiitake, cremini, and white. The sautéed mushrooms are mixed with cream and milk to form a sauce for the potato slices. I like to serve this luscious casserole as a side dish for a roast, but with its sprinkling of cheese, it is rich enough to be a main dish with a salad.
Potato and Mushroom Gratin is a comforting and indulgent dish that brings together the earthy flavors of mushrooms with the creamy richness of potatoes. This gratin is a perfect side dish for a cozy family dinner or a special gathering. Layers of tender potatoes, sautéed mushrooms, and a creamy sauce create a flavorful and satisfying combination that will leave everyone wanting seconds.
Serves 8
INGREDIENTS
- 2 tablespoons unsalted butter
- 8 ounces shiitake mushrooms, cleaned, stems discarded, and sliced
- 8 ounces cremini or white mushrooms, cleaned, trimmed, and sliced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1 cup heavy cream
- ½ cup whole milk
- 2½ pounds waxy potatoes, such as Yukon Golds, peeled and cut into ⅛-inch-thick slices
- ½ cup freshly grated Parmigiano-Reggiano
INSTRUCTIONS
- Preheat the oven to 375°f.
- Butter a 13- ×-9- ×-2-inch baking dish.
- Melt the butter in a large skillet over medium heat.
- Add the mushrooms and cook, stirring often, until the liquid they release evaporates, about 5 minutes.
- Add the garlic and salt and pepper to taste and cook for 5 minutes, or until the mushrooms are golden.
- Stir in the cream and milk and bring to a simmer. Remove from the heat.
- Spread one third of the potato slices in the baking dish. Sprinkle lightly with salt.
- Add half of the mushrooms and liquid.
- Make a second layer with half of the remaining potatoes, season with salt, and top with the remaining mushrooms and liquid.
- Arrange the remaining potatoes on top and sprinkle them with salt and pepper to taste.
- Sprinkle with the cheese.
- Bake the gratin for 45 to 60 minutes, until the potatoes are tender and the top is browned.
- Let rest for 5 minutes before serving.
SERVING SUGGESTIONS:
- Serve the Potato and Mushroom Gratin as a side dish alongside roasted or grilled meats, such as roasted chicken, beef tenderloin, or grilled steak. The creamy gratin pairs well with the savory flavors of the main course.
- This dish can also be a star on its own as a vegetarian main course. Serve it with a side salad or steamed vegetables for a complete and filling meal.
- Potato and Mushroom Gratin is an excellent addition to a holiday or festive spread. It adds a touch of elegance to the table and pairs well with other classic dishes.
- For brunch or breakfast, serve the gratin alongside poached or fried eggs and a side of crispy bacon or sausage. The combination of creamy potatoes and mushrooms with eggs creates a hearty and delicious morning meal.
- You can also enjoy the gratin as a comforting side dish for a simple weeknight dinner. Pair it with a green vegetable, such as steamed asparagus or roasted Brussels sprouts, for a well-rounded meal.
No matter how you choose to serve it, Potato and Mushroom Gratin is sure to be a crowd-pleaser. Its creamy texture, rich flavors, and satisfying layers make it a perfect dish for any occasion.
