Potato and Mushroom Gratin

Potato and Mushroom Gratin

Potato and Mushroom Gratin

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Sliced mushrooms, gruyere cheese and potatoes in a basket are being prepped for 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.

Sauteed mushroom in a stainless steel skillet that have been cooked for Potato and Mushroom Gratin.
A prepped and layered Potato and Mushroom Gratin in a red casserole dish ready for the oven.

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!

Potato and Mushroom Gratin baked golden in a red casserole dish and garnished with chopped green onions.

Potato and Mushroom Gratin baked golden in a red casserole dish and garnished with chopped green onions.
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Potato and Mushroom Gratin

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Servings 8 people

Ingredients

  • 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

Instructions

  • 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.

Notes

-Russet potatoes work well for this recipe, however,  I've also used red potatoes with equally good results.
-The covered cooking time will vary slightly depending on how thin you've sliced the potatoes.  I find cutting them by hand instead of using a mandolin requires closer to 60 minutes covered.
-I like using cremini mushrooms for this recipe as they have a little more earthiness than regular white mushrooms, however, either work well as does a mix of mushrooms.

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Hungarian Mushroom Soup

Hungarian Mushroom Soup

Hungarian Mushroom Soup

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Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.
Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.

Author:  Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
Hungarian Mushroom Soup
Print Recipe
    Servings
    6 cups
    Servings
    6 cups
    Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
    Hungarian Mushroom Soup
    Print Recipe
      Servings
      6 cups
      Servings
      6 cups
      Ingredients
      Servings: cups
      Instructions
      1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
      2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
      3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
      4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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      Broccoli Cheddar Frittata

      Broccoli Cheddar Frittata

      Broccoli Cheddar Frittata

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      Broccoli Cheddar Frittata cooked in a cream coloured cast iron skillet and resting on a wicker trivet.

      Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

      Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

      This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

      Tips:

      -Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

      -Use good quality eggs.

      -Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

      -Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

      -Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

      -A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

      A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

      A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
      Broccoli Cheddar Frittata
      Print Recipe
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
        Broccoli Cheddar Frittata
        Print Recipe
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F and set a rack in the middle position.
          2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
          3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
          4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
          5. Cut into desired wedges and serve immediately.
          Recipe Notes

          -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

          -Gruyére cheese would also be a nice substitute for the cheddar.

          -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

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          Horseradish Cream

          Horseradish Cream

          Horseradish Cream

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          Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

          Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

          This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

          Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

          Got a need for more delicious quick and easy sauces? 

          Creamy Mustard Dill Sauce

          Classic Pesto

          Balsamic Blueberry Sauce 

          Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

          Author:  Compelled to Cook, adapted from Epicurious

          Horseradish Cream
          Print Recipe
            Servings Prep Time
            1 1/4 cups 20 minutes
            Passive Time
            2+ hours
            Servings Prep Time
            1 1/4 cups 20 minutes
            Passive Time
            2+ hours
            Horseradish Cream
            Print Recipe
              Servings Prep Time
              1 1/4 cups 20 minutes
              Passive Time
              2+ hours
              Servings Prep Time
              1 1/4 cups 20 minutes
              Passive Time
              2+ hours
              Ingredients
              Servings: cups
              Instructions
              1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Stroganoff Meatballs

              Stroganoff Meatballs

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              Stroganoff Meatballs in a red casserole dish resting on a wooden tray lined with a white kitchen towel.

              This a casserole that I’ve made time and time again. I love it because it makes enough for six people or provides plenty of leftovers, which is important for me as a shift worker. It’s also a comforting, family-style meal that is fantastic served over mashed potatoes. Stroganoff Meatballs is a great fall/winter recipe that you’ll want to make over and over.

              Raw beef meatballs rolled and arranged on a baking tray in preparation for Stroganoff Meatballs.

              For this recipe, you’ll notice that I insist you use a beef soup base such as Knorr OXO Beef in a Mug and not regular beef bouillon powder. This is not a sponsored post, but I’ve tried both beef bouillon cubes and regular beef bouillon powder. They just don’t have the same beef flavour that the soup base does, and it makes all the difference. I do hate to be so particular on an ingredient, but for this recipe I must insist that you use beef soup base such as Knorr OXO Beef in a Mug.  It’s worth the little bit of fuss, enjoy!

              Ingredients for Stroganoff Meatballs arranged on a small wooden board on a white kitchen towel.

              Author: Compelled to Cook, adapted from Companys Coming Casseroles cookbook 1985.

              Stroganoff Meatballs
              Print Recipe
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Stroganoff Meatballs
              Print Recipe
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Ingredients
              Beef Meatballs
              Stroganoff Sauce
              Servings: people
              Instructions
              Beef Meatballs
              1. Preheat oven to 425°F.
              2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
              3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
              Stroganoff Sauce
              1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
              2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
              3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
              Recipe Notes

              -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

              -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

               

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com