Mushroom & Potato Gratin

Mushroom & Potato Gratin
Photo by Scott Phillips


  • 1 Tbs. unsalted butter, softened at room temperature
  • 1 Tbs. chopped fresh thyme leaves
  • ½ cup (about 2 oz.) finely grated Gruyère
  • Freshly ground black pepper
  • 1 cup heavy cream
  • 2-½ lb. russet potatoes
  • 2-½ tsp. kosher salt
  • + 2 more ingredients
    • 1 cup homemade or low-salt chicken broth
    • 1 recipe Mushroom Sauté

Heat the oven to 375°F and butter a 9x13-inch baking dish with the softened butter. Prepare the mushroom sauté, using the optional deglazing liquid if you like. Transfer the mushrooms to a bowl and return the pan to medium-high heat. Pour in the broth and scrape the pan with a wooden spoon until...

View full recipe at Fine Cooking


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