Potato and mushroom gratin
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Looking for a simple, comforting and tasty side dish? This potato and mushroom gratin has it all. Between the melting texture of the potatoes, the delicate fragrance of the mushrooms sautéed with garlic and shallots, and the sweetness of the cream... every bite is a real moment of pleasure. This is the kind of dish that goes just as well with a roast as it does with a nice green salad. And good news: it's even better reheated the next day;)
Ingredients
3
Materials
- Frying pan
- Cutting board
- Knife (or mandolin)
- Baking dish
Preparation
Preparation15 min
Cook time1 hour
Wipe mushrooms with a damp cloth or paper towel to remove soil, then slice thinly.
Mince the shallot and mince the garlic.
Chop the parsley after rinsing.
Melt the butter in a large frying pan over medium heat. Add the shallot and sauté for 2-3 minutes until translucent.
Stir in the mushrooms and cook over medium-high heat for ten minutes, stirring regularly, until they have released their water and are starting to brown.
Then add the garlic, season with salt and pepper, and cook for a further 2 minutes. Finish by stirring in the parsley.
Peel the potatoes and cut into thin slices (here with a mandolin).
Butter a gratin dish. Arrange a first layer of potatoes, then a layer of mushrooms, and so on until all the ingredients have been used up.
Pour the cream over the top of the gratin. Season with salt and pepper, then add a knob of butter to the top for extra indulgence. Place in the oven at 350°F/180°C for about 1 hour, until the potatoes have melted.
Sprinkle with a little chopped chives, and voilà :)
FAQ ❓
Is it necessary to precook the potatoes before making the gratin?
It's not compulsory, but it can shorten cooking time. If you're short of time, pre-cook the potato slices in boiling salted water for 5 to 10 minutes. This will allow them to finish baking in the cream and absorb more of the flavor of the mushrooms and butter.
Which mushrooms to use for a tasty gratin?
Button mushrooms are great, but a mix of varieties adds extra flavor: oyster mushrooms, ceps, chanterelles or shiitake mushrooms blend perfectly with the sweetness of potatoes. This combination creates a gratin that's woody, melting and aromatic, ideal for autumn or winter meals.
How do I get a golden, gourmet gratin?
For an attractive golden top, add a few knobs of butter before baking, or sprinkle with a little grated cheese (such as Comté or Parmesan). If the top browns too quickly, cover the dish with aluminum foil during baking, then remove it during the last few minutes for gratinating.
Can potato gratin be prepared in advance?
Yes, you can prepare the gratin a few hours in advance and keep it raw in the refrigerator. All you have to do is cook it at mealtime. Already cooked, it reheats very well in the oven at 320°F/160°C for 15 to 20 minutes, covered with aluminum foil to prevent drying out.
What to serve with potato and mushroom gratin?
This gratin often stands on its own, but it's also a wonderful accompaniment to roast meat (chicken, roast pork, duck breast) or baked fish. For a vegetarian meal, serve it with a crisp salad or pan-fried green vegetables. It's a complete, comforting dish, perfect for a convivial dinner.
Can I make a lighter version of this gratin?
Yes, for a lighter version, replace the double cream with a mixture of milk and light cream, or unsweetened plant-based milk (such as almond or oat) or cream (such as soy cream). You can also reduce the amount of butter or use a little olive oil. The result will still be melt-in-the-mouth and tasty, but more easily digestible.
Nutrition
for 1 serving / for 100 g
Calories: 496Kcal
- Carbo: 35.3g
- Total fat: 34.9g
- Saturated fat: 23.7g
- Proteins: 7.8g
- Fibers: 4.5g
- Sugar: 5.8g
- ProPoints: 14
- SmartPoints: 21
Nutritional information for 1 serving (336g)
Cookware
oven
burner
Attributes
Suitable for freezing
Keep refrigerated
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