Wild Mushroom Potato Gratin Recipe

Name: Wild Mushroom Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped; 2 1/2 tablespoons unsalted butter; 3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick; 1 1/2 teaspoons minced garlic; 3 lb russet (baking) potatoes; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 1 1/2 teaspoons salt; 1/2 teaspoon white pepper; 1/4 teaspoon freshly grated nutmeg; 2 oz finely grated Gruyere (1 cup); Special equipment: a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish

Servings: persons

1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyere (1 cup)
Special equipment: a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish

1
Put oven rack in middle position and preheat to 400F.
2
Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl.
3
Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms.
4
Toss mushrooms with 1 teaspoon garlic.
5
Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer).
6
Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
7
Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly.
8
Spread mushrooms evenly over potatoes, then top with remaining potatoes.
9
Pour cooking liquid over potatoes and sprinkle with cheese.
10
Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes.
11
Let stand 10 minutes before serving.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped, 2 1/2 tablespoons unsalted butter, 3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick, 1 1/2 teaspoons minced garlic, and more.

Yes, Wild Mushroom Potato Gratin falls under the General 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.

Wild Mushroom Potato Gratin

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