Savory Mushroom-Potato Gratin Recipe
A Hearty, Cheesy Delight
Imagine a dish that combines the earthy flavor of cremini mushrooms, the creaminess of heavy cream, and the comforting warmth of tender potatoes. Look no further! This classic mushroom-potato gratin recipe is sure to become a staple in your kitchen.
The Secret to Success: Timing is Everything
When working with potatoes, it’s essential to peel and slice them just before using them. This prevents the starch from being washed away, which is crucial for achieving the perfect creamy consistency.
Gather Your Ingredients
For this recipe, you’ll need:
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 teaspoon kosher salt
- 1 pound cremini mushrooms, sliced
- 2 teaspoons minced fresh thyme
- 1⁄4 teaspoon freshly ground black pepper
- 2.5 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 2 packed cups shredded Gruyère, Fontina, or white cheddar cheese
Let’s Get Cooking!
Preheat your oven to 400°F (200°C). In a large saucepan over medium-high heat, melt the butter. Add the chopped onion and salt, cooking until softened, about 4 minutes. Next, add the sliced mushrooms, thyme, and pepper, cooking until the mushrooms are tender, about 5 minutes.
The Potato-Cream Mixture
In the same saucepan, combine the sliced potatoes, chicken broth, heavy cream, and bay leaves. Bring to a simmer, then reduce the heat to medium-low and cook until the potatoes are almost tender, about 10 minutes. Remove the bay leaves and transfer the mixture to a 1 1/2-quart baking dish.
The Finishing Touches
Sprinkle the shredded cheese over the potato mixture and bake until golden brown and bubbly, about 20 minutes. Let the gratin cool for 5-10 minutes before serving.
Serve and Enjoy!
This rich and satisfying dish is perfect for a cozy night in or a special occasion. With its creamy potatoes, savory mushrooms, and melted cheese, it’s sure to become a family favorite.
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