Potato-Mushroom Gratin

1. 1

   Preheat oven to 375u00b0F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil.

2. 2

   Arrange 1/3 of potatoes, slightly overlapping, in dish.

3. 3

   Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper.

4. 4

   Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese.

5. 5

   Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times.

6. 6

   Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes.

7. 7

   Remove from oven; maintain oven temperature.

8. 8

   Sprinkle thyme and garlic slices over gratin.

9. 9

   Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper.

10. 10

    Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese.

11. 11

    Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.

12. 12

    DO AHEAD

13. 13

    Can be made 1 day ahead.

14. 14

    Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350u00b0F oven, 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.