Potato and Mushroom Gratin
A creamy, cheesy baked dish of thinly sliced potatoes and mushrooms, perfect as a comforting side or main.
- Total time
- 60 min
- Servings
- 6
- Calories
- 380
- Protein
- 10g
Ingredients
- 2 lb potatoes
- 8 oz mushrooms
- 1 cup heavy cream
- 1 cup cheddar cheese
- 2 tbsp butter
- 2 cloves garlic
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 375°F. Grease a 9x13-inch baking dish with 1 tbsp butter.
- 2
Thinly slice the 2 lb potatoes and 8 oz mushrooms. Mince the 2 garlic cloves.
- 3
In a skillet, melt remaining 1 tbsp butter over medium heat. Add mushrooms and garlic, cook until mushrooms release liquid and brown, about 8 minutes.
- 4
Layer half the potatoes in the dish, top with half the mushroom mixture, then repeat. Season each layer with salt and pepper.
- 5
Pour 1 cup heavy cream over the layers. Sprinkle 1 cup cheddar cheese evenly on top.
- 6
Cover with foil and bake for 30 minutes. Remove foil and bake until top is golden and potatoes are tender when pierced with a fork, about 20 more minutes.
- 7
Let rest for 5 minutes before serving.
Tools you’ll need
- 9x13-inch baking dish
- skillet
- knife
- cutting board
- foil
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