Potato-Mushroom Gratin

Potato-Mushroom Gratin
Photo by Dan Forbes

Ingredients

  • plus additional for mushrooms
  • 12 ounces fresh crimini (baby bella) mushrooms
  • 1 cup Parmesan cheese, freshly grated
  • 2 tablespoons fresh thyme
  • 1 ¼ cups (or more) heavy whipping cream
  • 1 ½ teaspoons coarse kosher salt
  • 2 ½ pounds medium Yukon Gold potatoes
  • + 4 more ingredients
    • ¾ teaspoon freshly ground black pepper
    • 6 cloves garlic
    • 5 tablespoons olive oil
    • plus additional for mushrooms

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of ...

View full recipe at Epicurious

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