Potato And Mushroom Gratin: An Easy Recipe
Easier to prepare and more original than the traditional gratin dauphinois, the potato and mushroom gratin is a deliciously comforting seasonal dish. We suggest you discover the steps of the recipe in pictures.
Ingredients
Here are the ingredients needed to make a potato and mushroom gratin for 4 people:
a dozen medium-sized potatoes
250 g of brown button mushrooms
50 cl of milk
20 cl of cream
20 g of butter
1 clove of garlic
1 tablespoon of chopped parsley
nutmeg powder
salt and pepper
Preparation of the mushrooms
To make this potato and mushroom gratin, I recommend that you start by preparing the brown button mushrooms.
1- Cut off the earthy parts and quickly wash the mushrooms under cold water.
2- Reserve two mushroom caps for the decoration and dice the rest.
3- In a very hot pan, quickly brown the diced mushrooms with salt, pepper and chopped parsley.
Preparation of the potatoes
1- Peel and wash the potatoes.
2- Generously butter a gratin dish and sprinkle it with the grated garlic clove (in the classic gratin dauphinois recipe, the dish is rubbed with the garlic clove).
3- Cut the potatoes into thin slices directly into the dish.
Assembly of the gratin
1- Once your casserole dish is almost completely filled with potato slices, add the mushroom mixture and mix well.
2- Pour enough milk into the casserole dish so that the liquid reaches the level of the other ingredients.
3- Season the gratin with salt, pepper and nutmeg powder and mix again.
4- Level off the top of the gratin before adding the crème fraîche so that it completely covers the potato slices and mushrooms.
Cooking the gratin
1- Preheat your oven to 180°C.
2- Bake the potato and mushroom gratin for one hour.
3- Watch the gratin for browning and, if the top browns too quickly, cover it with a sheet of aluminum foil 15 minutes before the end of cooking.
Tasting advice
When the oven comes out, you can decorate the top of the potato and mushroom gratin with strips of raw button mushrooms, like in the photo below.
You can serve this gratin as a side dish with meat or with a green salad to make a vegetarian meal.
