Potato and Mushroom Gratin
With Easter just around the corner, you’ll want to be dinner ready for family and friends. Hopefully, with some luck, the Covid-19 gathering restrictions will ease in my area and a modest gathering can take place. I do miss my family and friends, and I miss cooking for them. It’s the best part of any gathering, in my opinion. You’re gonna love this easy and delicious Potato and Mushroom Gratin. It feeds 8 people, it’s easy to assemble and bakes up golden and creamy every time. There’s no messing around with cooking a white sauce, there’s no boilovers and no pre-cooking potatoes. It’s a no-fuss casserole, loaded with earthy mushrooms and Gruyere cheese, and has become my favourite to serve with ham. It’s also fantastic served with roast chicken, pork or grilled steak.
What makes this potato casserole a winner in my books is the simplicity of the sauce. The mixture of cream and sour cream makes it extra creamy and the sour cream gives a little tang. The sauce is whisked together cold and poured over the potato slices. I find there’s no need to be fussy with the potato arrangement either. Simply toss the slices into the casserole dish and spread them around evenly instead of trying to layer them ever so carefully. If you don’t have a mandolin for thinly slicing the potatoes, that’s no problem, simply slice as thin as you can by hand and cook for the longest time suggested in the recipe. Remember, dinner doesn’t need to be fussy. This simple casserole is not only delicious, but it also feeds a small crowd and is worthy of your family gathering. Enjoy!
Author: Compelled to Cook
Potato and Mushroom Gratin
- 2 tbsp salted butter plus more for dish
- 16 ounces mushrooms, thinly sliced see note
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sour cream, full fat
- 1 tsp kosher salt
- 1/2 tsp pepper
- pinch nutmeg
- 1/3 cup milk
- 2 tbsp flour
- 2 1/2 pounds russet potatoes see note
- 6 ounces Gruyere cheese, shredded
- Preheat oven to 375°F and butter a large 3-quart casserole dish.
- Melt butter in a large skillet over medium-high heat until starting to foam. Add mushroom and cook until lightly browned and the moisture has evaporated. Add minced garlic and continue to cook, stirring often for 1-2 minutes. Set aside.
- While mushrooms are cooking, whisk together cream, sour cream, salt, pepper and nutmeg. In a separate bowl whisk together milk and flour until smooth. Add to the sour cream and cream and whisk until incorporated. Grate the cheese and set it aside.
- Peel and thinly slice potatoes. Spread half of the potato slices evenly in the bottom of the prepared casserole dish. Scatter half of the sauteed mushroom and half of the cheese evenly over the potatoes. Repeat with remaining potatoes, mushrooms and cheese.
- Pour cream mixture evenly over potatoes. Give the pan a gentle shake to help flatten everything out. Cover and bake for 45-60 minutes (this will depend on how thin you've sliced the potatoes) Start checking at 45 minutes. The potatoes should be almost tender in the center. Remove cover and bake for an additional 20 minutes until the top is golden.
- Remove from oven and allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley or sliced green onions if desired.