Description
A creamy, oven-baked gratin layering thinly sliced potatoes and sautéed mushrooms with tangy gorgonzola and a golden parmesan crust. Rich, earthy, and perfect for dinner parties or cozy weeknights.
Ingredients
- Potatoes, 2 pounds (about 900 g), thinly sliced
- Mushrooms, 12 ounces (about 340 g), sliced
- Gorgonzola cheese, 5 ounces (about 140 g), crumbled
- Heavy cream, 1 cup (240 ml)
- Whole milk, 1 cup (240 ml)
- Garlic, 2 cloves, minced
- Butter, 2 tablespoons (28 g)
- Olive oil, 1 tablespoon (15 ml)
- Fresh thyme, 1 teaspoon, chopped
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste (about 1/2 teaspoon)
- Parmesan cheese, 1/2 cup (about 50 g), grated
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C). Lightly butter or oil a medium gratin or casserole dish.
- Combine Ingredients: In a mixing bowl, whisk together 1 cup heavy cream, 1 cup whole milk, minced garlic, chopped fresh thyme, salt, and black pepper until combined and well seasoned.
- Prepare Your Cooking Vessel: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 12 ounces sliced mushrooms and sauté until golden and most of the released liquid has evaporated, about 6 to 8 minutes. Remove from heat.
- Assemble the Dish: Arrange a single layer of thinly sliced potatoes across the bottom of the prepared baking dish. Scatter a portion of the sautéed mushrooms over the potatoes, crumble some of the 5 ounces gorgonzola across the layer, and spoon over a little of the cream mixture. Repeat layering (potatoes, mushrooms, gorgonzola, cream) until ingredients are used, finishing with a top layer of potatoes. Sprinkle 1/2 cup grated parmesan evenly over the top.
- Cook to Perfection: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the gratin is golden brown, bubbling, and the potatoes are tender when pierced with a knife.
- Finishing Touches: Remove from the oven and let the gratin rest for at least 10 minutes to set. This helps the layers hold together when sliced. Garnish with a few fresh thyme leaves if desired.
- Serve and Enjoy: Slice into 6 portions and serve warm alongside a crisp salad, roasted vegetables, or your preferred protein. Enjoy the creamy, tangy, and earthy flavors.
Notes
- Thin Slices: Use a mandoline or very sharp knife to slice potatoes evenly for consistent cooking.
- Mushroom Moisture: Sauté mushrooms until most liquid evaporates to avoid a watery gratin.
- Make-Ahead: Assemble up to 24 hours ahead, cover, and refrigerate; bake when ready, adding a few extra minutes if chilled.
- Reheating: Reheat in a 350°F (175°C) oven for about 15 minutes for best texture; microwave is quicker but softens the crust.
Nutrition
- Serving Size: 1 serving (approx)
- Calories: 360
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
Keywords: potato gratin, mushroom gratin, gorgonzola, comfort food, baked potatoes, creamy gratin, holiday side