This creamy potato and mushroom gratin is pure comfort in a baking dish. Layers of tender potatoes and savory mushrooms bake together in a rich cream sauce under a blanket of golden, bubbly cheese. If you love cozy mushroom dishes, try our roasted potatoes with oyster mushrooms or these hearty meatballs in creamy mushroom sauce.
Ingredients
- 600 g (1.3 lb) potatoes, thinly sliced
- 150 g (5 oz) onion, chopped
- 400 g (14 oz) mushrooms, sliced
- 250 ml (1 cup) heavy cream (10-20% fat)
- 150 ml (2/3 cup) water
- 150 g (5 oz / 1 1/2 cups) cheese, grated
- Salt, pepper, and spices, to taste
- Vegetable oil, for frying
Instructions
- Arrange the sliced potatoes in a baking dish, pour in the water, season with salt and pepper, and bake at 180 C (350 F) for 50 minutes.
- Meanwhile, saute the onion in vegetable oil until soft, add the mushrooms, and cook together for 6-7 minutes.
- Reduce the heat, stir in the cream, salt, pepper, and spices, and simmer for 2-3 minutes until slightly thickened.
- Spread the mushroom mixture over the potatoes, top with grated cheese, and bake for 10 more minutes at 180 C (350 F) until golden.
Tips
- Slice the potatoes as thinly and evenly as you can so they cook through at the same rate. For another potato favorite, try our lavash roll with potato and mushroom.
- Let the gratin rest for 10 minutes after baking — it sets up and slices much more cleanly.
- For more comforting baked dishes, Bon Appétit has endless inspiration.
Nutrition: per 100 g: 169.7 kcal, protein 24 g, fat 7.8 g, carbs 0.3 g