↞ recipe box start page
Category: Potatoes
Prep Time: Cook Time: Total Time:
1 tbsp unsalted butter, plus more for greasing
1 1/2 cups heavy cream
1 garlic clove, thinly sliced
3 fresh thyme sprigs, plus 1 1/2 tsp minced
Sea salt and freshly ground pepper, to taste
2 lbs Yukon Gold potatoes
1 tbsp extra-virgin olive oil
1 lb mixed wild and cultivated mushrooms, woody stems removed, caps thinly sliced
4 tbsp grated Parmigiano-Reggiano cheese
Preheat an oven to 375. Butter an 8-inch square baking dish.
In a saucepan, combine the cream, garlic, thyme sprigs, and a pinch each of salt and pepper. Bring to a low boil over medium heat, then remove from the heat and set aside.
Peel the potatoes and, using a mandoline or a very sharp knife, cut them into slices about 1/8 inch thick. Gently stir the potato slices into the cream mixture, cover and let stand while you cook the mushrooms.
n a fry pan over medium heat, warm the olive oil and melt the 1 tbsp butter. Add the mushrooms and a pinch of salt, and saute until all of the liquid released by the mushrooms has evaporated, 7 to 9 minutes. Add the minced thyme with a pinch of pepper and cook for 1 minute.
Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper and 1 tbsp of the cheese. Spread half of the mushrooms over the potatoes and sprinkle with 1 tbsp 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 tbsp 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 cream mixture through a strainer into the dish and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until the mixture is golden brown and bubbly, about 20 minutes more. Let the gratin rest for about 10 minutes, then use a sharp-bladed spatula to cut it into squares and serve immediately.
view more member recipes
MUSHROOM AND POTATO GRATIN WITH THYME AND PARMESAN
view my recipes
print
save
Category: Potatoes
Prep Time: Cook Time: Total Time:
1 tbsp unsalted butter, plus more for greasing
1 1/2 cups heavy cream
1 garlic clove, thinly sliced
3 fresh thyme sprigs, plus 1 1/2 tsp minced
Sea salt and freshly ground pepper, to taste
2 lbs Yukon Gold potatoes
1 tbsp extra-virgin olive oil
1 lb mixed wild and cultivated mushrooms, woody stems removed, caps thinly sliced
4 tbsp grated Parmigiano-Reggiano cheese
Preheat an oven to 375. Butter an 8-inch square baking dish.
In a saucepan, combine the cream, garlic, thyme sprigs, and a pinch each of salt and pepper. Bring to a low boil over medium heat, then remove from the heat and set aside.
Peel the potatoes and, using a mandoline or a very sharp knife, cut them into slices about 1/8 inch thick. Gently stir the potato slices into the cream mixture, cover and let stand while you cook the mushrooms.
n a fry pan over medium heat, warm the olive oil and melt the 1 tbsp butter. Add the mushrooms and a pinch of salt, and saute until all of the liquid released by the mushrooms has evaporated, 7 to 9 minutes. Add the minced thyme with a pinch of pepper and cook for 1 minute.
Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper and 1 tbsp of the cheese. Spread half of the mushrooms over the potatoes and sprinkle with 1 tbsp 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 tbsp 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 cream mixture through a strainer into the dish and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until the mixture is golden brown and bubbly, about 20 minutes more. Let the gratin rest for about 10 minutes, then use a sharp-bladed spatula to cut it into squares and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Parmesan Potato Gratin
by sgre52160
4 large russet potatoes peeled and thinly sliced 1 tsp salt and pepper 1 large clove garlic finely chopped 6 tbsp freshly grated parmesan cheese 1 1/2 cups chicken stock Preheat oven to 400. L
by sgre52160
4 large russet potatoes peeled and thinly sliced 1 tsp salt and pepper 1 large clove garlic finely chopped 6 tbsp freshly grated parmesan cheese 1 1/2 cups chicken stock Preheat oven to 400. L
Parmesan Potato Au Gratin - Easy
by sgre52160
4 large baking potatoes 1 (16 oz) jar roasted garlic parmesan sauce (Ragu or Bertolli) 1 small sweet onion, thinly sliced 2 tsp dried chives 1 tsp dried parsley Pepper, to taste Additional gra
by sgre52160
4 large baking potatoes 1 (16 oz) jar roasted garlic parmesan sauce (Ragu or Bertolli) 1 small sweet onion, thinly sliced 2 tsp dried chives 1 tsp dried parsley Pepper, to taste Additional gra
Potato-mushroom Gratin
by sgre52160
5 tbsp olive oil, divided 2 1/2 lbs medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices 1 1/2 tsp coarse kosher salt plus additional for mushrooms 3/4 tsp freshly ground b
by sgre52160
5 tbsp olive oil, divided 2 1/2 lbs medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices 1 1/2 tsp coarse kosher salt plus additional for mushrooms 3/4 tsp freshly ground b
Potato And Mushroom Gratin
by sgre52160
1 cup dry white wine and chicken broth 3 cups whipping cream 2 garlic cloves 6 sprigs fresh thyme, divided 2 bay leaves, divided 2 tbsp olive oil 4 tbsp butter 3 pounds sliced mushrooms
by sgre52160
1 cup dry white wine and chicken broth 3 cups whipping cream 2 garlic cloves 6 sprigs fresh thyme, divided 2 bay leaves, divided 2 tbsp olive oil 4 tbsp butter 3 pounds sliced mushrooms
Wild Mushroom Potato Gratin
by sgre52160
1 tbsp olive oil 2 tbsp butter 3/4 lb wild mushrooms, sliced 1 tsp fresh thyme leaves Kosher salt and freshly ground pepper, to taste 4 lbs Yukon gold or russet potatoes, peeled 33/4 cup grated
by sgre52160
1 tbsp olive oil 2 tbsp butter 3/4 lb wild mushrooms, sliced 1 tsp fresh thyme leaves Kosher salt and freshly ground pepper, to taste 4 lbs Yukon gold or russet potatoes, peeled 33/4 cup grated
view more member recipes
related CDKitchen recipes
Turnip And Potato Gratin
Au Gratin Potatoes and Ham
Beefsteak Tomato Gratin
Chicken And Potato Gratin
Butternut Squash Gratin
Zucchini, Potato And Parmesan Soup
Sweet Potato, Carrot, and Apple Gratin
Bartolotta's Lake Park Bistro Wild Mushroom Soup
Vegetarian Cassoulet
Au Gratin Potato Balls