Purple Potato, Mushroom and Fontina Gratin Recipe

Name: Purple Potato, Mushroom and Fontina Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 cup shallots, thinly sliced; 4 ounces fresh Shiitake mushrooms, stemmed, caps sliced; Salt and freshly ground pepper; 2 pounds purple potatoes, peeled, thinly sliced; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg; 1 cup whipping cream; 1/2 cup chicken stock or vegetable stock; 1 cup grated Fontina cheese

Servings: persons

2 tablespoons butter
1/2 cup shallots, thinly sliced
4 ounces fresh Shiitake mushrooms, stemmed, caps sliced
Salt and freshly ground pepper
2 pounds purple potatoes, peeled, thinly sliced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream
1/2 cup chicken stock or vegetable stock
1 cup grated Fontina cheese

1
Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat.
2
Add shallots and mushrooms and saute until tender, about 5 minutes.
3
Season to taste with salt and pepper.
4
Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish.
5
Arrange half of potatoes over.
6
Combine salt, pepper and nutmeg in small bowl.
7
Sprinkle half of mixture over potatoes.
8
Spoon remaining mushroom mixture over.
9
Arrange potatoes over mushroom mixture.
10
Sprinkle remaining salt mixture over.
11
Combine cream and stock in large bowl.
12
Pour over vegetables.
13
Cover tightly with foil.
14
Bake until vegetables are almost tender, about 45 minutes.
15
Increase oven temperature to 450 degrees F. Uncover pan.
16
Bake until juices thicken, about 10 minutes.
17
Sprinkle with cheese.
18
Bake until cheese melts and is golden brown, about 10 minutes.
19
Cool gratin 15 minutes before serving.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 cup shallots, thinly sliced, 4 ounces fresh Shiitake mushrooms, stemmed, caps sliced, Salt and freshly ground pepper, and more.

Yes, Purple Potato, Mushroom and Fontina Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Purple Potato, Mushroom and Fontina Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions