Potato and Mushroom Gratin
This Potato and Mushroom Gratin is one of my favorite side dishes and is well-worth the time it takes to create these creamy, cheesy, perfect potatoes!
Servings: 6 Servings
Ingredients
- 2 pounds russet potatoes
- 2 cups heavy whipping cream
- 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- 8 ounces mushrooms, sliced
- 2 shallots, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup shredded Gruyere cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of a 3-quart baking dish. Peel and very thinly slice the potatoes and place them in a bowl of cold water. The water will keep them from browning!
- In a large skillet over medium heat, add the butter and olive oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender. Set aside.
- In a large saucepan, add the cream, whole garlic cloves, salt, pepper, and nutmeg and stir to combine. Bring the cream mixture to a boil over medium-low heat then remove it from the heat. Use a slotted spoon to remove the garlic cloves from the cream.
- Drain the potatoes well and season with salt and pepper to taste. Layer half the potatoes in the prepared baking dish, slightly overlapping each other. Next, spoon half of the mushrooms and shallots over the potatoes. Sprinkle half of the cheese on top then repeat the layers one more time.
- Pour the cream sauce over all the potatoes and cover the dish with aluminum foil. Bake covered for 45 minutes. Uncover and bake for an additional 25-30 minutes until the potatoes are tender and the tops of the potatoes are golden brown. Allow to rest for 10-15 minutes before serving.
Nutrition
Calories: 538kcal | Carbohydrates: 33g | Protein: 13g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 138mg | Sodium: 325mg | Potassium: 862mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1433IU | Vitamin C: 11mg | Calcium: 299mg | Iron: 2mg
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