Mushroom and Potato Gratin
Ingredients
- 1 tablespoon unsalted butter, plus more for greasing dish
- 1 1/2 cups heavy cream
- 1 garlic clove, minced
- 2 pounds Yukon Gold potatoes, washed and thinly sliced
- 3/4 teaspoon thyme
- 1 pound mixed mushrooms, button, crimini and shiitake (your choice!)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Sea salt and freshly ground pepper to taste
Cooking Instructions
- In a saucepan, combine the cream, garlic, thyme, and a pinch each of salt and pepper. Slowly bring to a boil over medium heat, stirring constantly. Remove from heat, gently stir in sliced potatoes and set aside.
- Fry mushrooms in butter and add a pinch of salt.
- Arrange one-third of the potato slices, slightly overlapping, on the bottom a prepared 8x8 baking dish. Sprinkle lightly with salt and pepper and 1 tablespoon of the cheese. Spread half of the mushrooms over the potatoes and sprinkle with 1 tablespoon of the cheese. Repeat these layers, using half of the remaining potatoes and all of the remaining mushrooms, and sprinkling with salt, pepper and 1 tablespoon of the cheese between the layers of vegetables.
- Top with the remaining potatoes and sprinkle with salt and pepper. Using a large, flat spatula, gently press on the vegetables to compact them.
- Pour the remaining cream mixture into the dish and sprinkle with the remaining cheese.
- Cover with foil and bake at 375°F for 40 minutes until potatoes are tender.
- Remove foil and bake an additional 15 minutes until brown and bubbly.
