Potato And Mushroom Gratin Recipes

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WILD MUSHROOM AND POTATO GRATIN



Wild Mushroom and Potato Gratin image

Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 15

1/2 ounce (about 1/2 cup) dried porchinis
2 tablespoons extra virgin olive oil
1 pound wild mushrooms, torn into smaller pieces if large, cleaned if necessary
1/2 cup finely chopped onion or 2 shallots, minced
2 garlic cloves, minced, plus 1/2 garlic clove, intact
1 teaspoon minced fresh thyme leaves, chopped
1 teaspoon minced fresh rosemary or sage
Salt
1/4 cup dry white wine
Freshly ground pepper
1 1/2 pounds russet potatoes, golden potatoes or Yukon golds, scrubbed, peeled if desired, and sliced about 1/4 inch thick
1 cup, tightly packed, grated Gruyère cheese (4 ounces )
Salt to taste
Freshly ground pepper
2-1/2 cups milk (whole or 2 percent)

Steps:

  • Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
  • Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
  • In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
  • Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 594 milligrams, Sugar 6 grams

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

"Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 shallots, finely chopped
1 tablespoon olive oil
2 tablespoons Marsala wine
3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1-1/2 cups heavy whipping cream
1 tablespoon butter, cubed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.

Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Can't decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can't forget the crunchy bread crumb and Parmesan topping!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 10

Number Of Ingredients 12

3 tablespoons olive oil
1 lb sliced fresh mushrooms
1 3/4 teaspoons salt
3 lb Yukon Gold potatoes (9 medium), peeled, thinly sliced
2 cloves garlic, finely chopped
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon pepper
1 1/2 cups shredded Swiss cheese (6 oz)
2 cups whipping cream
1 cup Progresso™ vegetable broth (from 32-oz carton)
1 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
  • In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
  • Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
  • Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
  • Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 1 g

POTATO GRATIN WITH MIXED MUSHROOMS



Potato Gratin with Mixed Mushrooms image

This au gratin potatoes dish with mushrooms is the perfect complement to a holiday meal, but we wouldn't blame you for making it for non-holiday meals too.

Provided by My Food and Family

Categories     Home

Time 2h

Yield 16 servings, 1/2 cup each

Number Of Ingredients 9

1/4 cup butter, divided
1 lb. mixed fresh button and cremini mushrooms, sliced
3 Tbsp. flour
1-1/2 cups milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 tsp. pepper
2-1/2 lb. Yukon gold potato es (about 10), peeled, cut into 1/8-inch-thick slices
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Melt 1 Tbsp. butter in large skillet on medium-high heat. Add mushrooms; cook 6 min. or until tender, stirring frequently.
  • Meanwhile, melt 2 Tbsp. of the remaining butter in medium saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually whisk in milk, then sour cream; cook 4 min. or until thickened, stirring constantly. Stir in shredded cheese and pepper; cook 1 min. or until cheese is melted.
  • Grease 3-qt. casserole with remaining butter. Layer 1/3 each of the potatoes and mushrooms in casserole; repeat layers twice. Cover with cheese sauce. Sprinkle with Parmesan; cover.
  • Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering after 1 hour. Let stand 10 min. before serving.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 3 g, Protein 7 g

POTATO, CARROT, & MUSHROOM GRATIN



Potato, Carrot, & Mushroom Gratin image

Craving some rustic vegetable goodness? This potato, carrot, and mushroom gratin is here for you. The soft flavors of the vegetables combine perfectly with the creamy dairy topping. The wonderful thing is you can add or change your vegetable base depending on preference. With only one pan in use, the clean up is quick and easy.

Provided by Cook for Your Life Staff

Categories     Mains

Number Of Ingredients 1

1 large russet potato, thinly sliced 1 large carrot, thinly sliced ½ cup mushrooms, thinly sliced 1 ½ tablespoons butter 2 tablespoons flour 1 cup low-fat milk ¾ cup cheddar cheese Salt and pepper to taste

Steps:

  • Preheat the oven to 400 degrees.
  • In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping. Season the vegetables with salt and pepper.
  • In a small sauce pot over medium low heat, melt the butter. Once melted, add the flour and a pinch of salt. Stir constantly for 1 minute. Add the milk and continue to stir occasionally until it begins to thicken. Once milk mixture has thickened, remove from the heat, mix in the cheese and allow to melt.
  • Pour the cheese sauce over the potatoes, carrots, and mushrooms. Cover the dish with a sheet of aluminum foil and place in oven. Bake until the gratin until the vegetables are tender and sauce is bubbling, about 40-60 minutes.

Nutrition Facts : Calories 998

POTATO AND PORTOBELLO MUSHROOM GRATIN



Potato and Portobello Mushroom Gratin image

Categories     Garlic     Herb     Mushroom     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Rosemary     Fall     Winter     Thyme     Christmas Eve     Party     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms*
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced
4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  • Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

POTATO-MUSHROOM GRATIN



Potato-Mushroom Gratin image

Provided by Bruce Aidells

Categories     Mushroom     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Casserole/Gratin     Parmesan     Fall     Family Reunion     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced

Steps:

  • 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 potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
  • Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

POTATO AND SHIITAKE MUSHROOM GRATIN



Potato and Shiitake Mushroom Gratin image

Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too.

Provided by Christine L.

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 15

6 tablespoons butter
1 ½ pounds fresh mushrooms, quartered
1 ½ pounds fresh shiitake mushrooms, stemmed and coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
salt to taste
ground black pepper to taste
2 cups chicken broth
3 pounds Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
2 cups Parmesan cheese
2 cups heavy cream
1 ¼ teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half cream

Steps:

  • Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
  • Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
  • Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
  • In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
  • Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.

Nutrition Facts : Calories 447 calories, Carbohydrate 30.1 g, Cholesterol 99.2 mg, Fat 30.4 g, Fiber 3.2 g, Protein 14.8 g, SaturatedFat 18.7 g, Sodium 719.5 mg, Sugar 2 g

POTATO MUSHROOM GRATIN



Potato Mushroom Gratin image

A delicious side dish which I've adapted from a recipe I found on an English website and which I am posting for the 2005 Zaar World Tour. Because I was expecting a cheese topping, this recipe had me looking up "gratin" in culinary dictionaries. What I found for "gratin" was "covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". Something else I've learnt since this tour began. For me, "gratin" has always evoked images of either a cheese sauce or a cheese topping. Obviously topping this dish with grated cheese is an option, but the dish would be healthier without the cheese! Again, exercise your culinary discretion!

Provided by bluemoon downunder

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 rosemary sprig
3 medium baking potatoes, peeled and thinly sliced
225 g mushrooms, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon dried thyme
1 cup walnuts, finely chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 425°F/220°C/Gas 7.
  • Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
  • Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
  • Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
  • Bake, uncovered, until the top is golden and crusty, about 1 hour.
  • Serve hot.

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)



Potato and Mushroom Gratin (Nigella Lawson) image

Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs baking potatoes, thinly sliced
1 1/2 cups milk
3 tablespoons white wine
salt
pepper
2 tablespoons butter
2 teaspoons garlic-infused olive oil
8 ounces cremini mushrooms, finely sliced to make 4 cups

Steps:

  • Preheat oven to 425°; butter a shallow baking dish or gratin.
  • Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
  • Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
  • Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
  • Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Provided by Tyler Florence

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

2 cups milk
1 cup whipping cream
2 garlic cloves
6 sprigs fresh thyme, divided
2 bay leaves, divided
2 tablespoons olive oil
3 pounds sliced mushrooms
1 leek, cut in rings
Salt and pepper, to taste
3 pounds baking potatoes, sliced paper-thin
3 tablespoons chopped Italian parsley, plus extra for garnish
3 tablespoons chopped chives
1 cup grated Asiago

Steps:

  • In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
  • Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
  • Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

More about "potato and mushroom gratin recipes"

POTATO-MUSHROOM GRATIN RECIPE | BON APPéTIT
potato-mushroom-gratin-recipe-bon-apptit image
2008-11-04 Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato …
From bonappetit.com
3.8/5 (7)
Servings 10
  • 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 potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
  • Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.


POTATO AND MUSHROOM GRATIN | THE RECIPE CRITIC
potato-and-mushroom-gratin-the-recipe-critic image
2013-09-04 Heat a large skillet over medium heat with butter and olive oil. Add mushrooms and shallots and cook, stirring occasionally, until tender. In a large …
From therecipecritic.com
4/5 (2)
Total Time 1 hr 30 mins
Category Side Dish
Calories 538 per serving
  • Preheat oven to 350 degrees and butter the bottom and sides of a 3 quart baking dish. Peel and very thinly slice potatoes and place them in a bowl of cold water. The water will keep them from browning!
  • Heat a large skillet over medium heat with butter and olive oil. Add mushrooms and shallots and cook, stirring occasionally, until tender. In a large saucepan, add cream, whole garlic cloves, salt, pepper, and nutmeg and stir to combine. Bring to a boil over medium-low heat and remove from heat. Use a slotted spoon to remove the garlic cloves from the cream.
  • Drain the potatoes well and season with salt and pepper to taste. Layer half the potatoes in the baking dish, slightly overlapping each other. Then spoon half of the mushrooms and shallots over the potatoes. Sprinkle half of the cheese on top and repeat the layers.
  • Pour the cream sauce over all the potatoes and cover the dish with foil. Bake covered at 350 degrees for 45 minutes. Uncover and bake for another 25-30 minutes until potatoes are tender and tops of potatoes are golden brown. All to rest for 10-15 minutes before serving.


POTATO, LEEK, AND MUSHROOM GRATIN RECIPE | MYRECIPES
2005-10-12 Stir into mushrooms. Step 4. Preheat oven to 350°. Peel and slice potatoes crosswise as thinly as possible (see notes). In a bowl, whisk together broth, cream, wine, salt, and pepper. In a buttered 9- by 13-inch baking dish (3-qt. capacity), evenly layer a third of the potatoes, half of the mushroom …
From myrecipes.com
Servings 10-12
Calories 408 per serving
  • In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, melt 2 tablespoons of the butter. Add mushrooms and stir often until almost tender, 4 to 5 minutes. Add garlic and stir until mushrooms are golden and tender to bite, 2 to 3 minutes longer. Transfer to a bowl.
  • Trim and discard root ends and tough green tops from leeks. Cut stalks in half lengthwise and rinse well under running water, flipping layers to release dirt. Cut crosswise into 1/4-inch slices; you should have about 4 cups.
  • In the frying pan (no need to wash), over medium-high heat, melt remaining 2 tablespoons butter. Add leeks and thyme and stir often until leeks are limp and beginning to brown, 8 to 10 minutes. Stir into mushrooms.
  • Preheat oven to 350°. Peel and slice potatoes crosswise as thinly as possible (see notes). In a bowl, whisk together broth, cream, wine, salt, and pepper. In a buttered 9- by 13-inch baking dish (3-qt. capacity), evenly layer a third of the potatoes, half of the mushroom-leek mixture, and 1 cup cheese. Stir broth-cream mixture and pour a third evenly over the top. Repeat. Layer remaining potatoes, cheese, then cream mixture on top. Set dish in a 10- by 15-inch baking pan.


POTATO AND MUSHROOM GRATIN RECIPE / RIVERFORD
Potato and mushroom gratin Side Serves 6 1 h 45 min This vegetarian gratin is a good simple supper with a green salad. For added depth of flavour, use a range of different mushrooms, including wild or dried porcini soaked for 5 minutes in cold water. You could also add some grated cheese for the last minutes of cooking – Pecorino and Gruyère are both good. Autumn recipe; Winter recipe ...
From riverford.co.uk
Servings 6
Total Time 1 hr 45 mins
  • Preheat oven to 180°C/Gas 4. Butter a gratin dish, then cover with a layer of potatoes and a layer of mushrooms.
  • Continue with these alternate layers, dotting with more butter and adding seasoning as you go, until you are out of mushrooms and potatoes.
  • Pour over the liquid and cook for about 1 hour, covered with foil. Remove the foil and cook for another 20-30 minutes, until browned on top.


PROVOLONE, MUSHROOM & POTATO GRATIN RECIPE - GARNISH WITH ...
2014-10-13 Cheesy potatoes just got an upgrade with this easy Provolone and Mushroom Potato Gratin Recipe. 4.46 from 24 votes. Print Recipe Pin Recipe. Prep Time 15 mins. Cook Time 45 mins. Additional Time 5 mins. Total Time 1 hr 5 mins. Course Side Dishes. Cuisine American. Servings 6 servings. Calories 472 kcal Ingredients . 1x 2x 3x 5 medium russet potatoes …
From garnishwithlemon.com
4.5/5 (24)
Total Time 1 hr 5 mins
Category Side Dishes
Calories 472 per serving
  • Preheat oven to 400 degrees. Spray a 2 quart oval baking dish lightly with cooking spray and set aside.
  • In a small skillet, add olive oil and mushrooms and heat on medium for 5-6 minutes to let mushrooms release moisture. Remove from heat and set aside.
  • In a small pan heat cream, thyme and garlic over low heat until warm but not boiling, and pour over potatoes. Season with salt and pepper. Stir gently to coat.


POTATO-MUSHROOM GRATIN RECIPE | MYRECIPES
2005-04-01 Recipes; Potato-Mushroom Gratin; Potato-Mushroom Gratin. Rating: 3.5 stars. 2 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0 Read Reviews Add Review 2 Ratings 2 Reviews True new potatoes are freshly dug and may be as small as marbles or as large as full-size potatoes. Since the sugars in new potatoes haven't converted to starch, they …
From myrecipes.com
3.5/5 (2)
Calories 205 per serving
Servings 6


POTATO GRATIN | CHEESY POTATO RECIPE
2019-10-10 Method. 1. Preheat the oven to 180°C fan/200°C/ gas 6. Butter a medium-sized roasting tin or lasagne dish, then add a layer of potatoes, followed by onions and mushrooms. Season with a generous pinch of sea salt, black pepper and a grating of nutmeg, then repeat the layers, seasoning between each, finishing with a layer of potatoes.
From thehappyfoodie.co.uk
Servings 6
Total Time 1 hr 15 mins
Category Side Dish


MUSHROOM AND POTATO GRATIN WITH THYME AND PARMESAN ...

From williams-sonoma.com
5/5 (4)
Total Time 1 hr 40 mins
Servings 6


MUSHROOM & POTATO GRATIN - RECIPE - FINECOOKING
2005-01-01 Distribute the mushrooms over the potatoes. Cover the mushrooms with two more overlapping layers of the remaining potato slices. Pour the broth and cream mixture over the potatoes. Sprinkle the cheese evenly over the top. Cover the gratin with foil and bake it for 30 minutes. Uncover it and press the potatoes down with a spatula. Bake uncovered ...
From finecooking.com
5/5 (2)
Category Side Dishes
Cuisine American
Calories 250 per serving


MUSHROOM AND POTATO GRATIN - RECIPE GIRL
2006-11-03 Distribute the mushrooms over the potatoes. Cover the mushrooms with two more overlapping layers of the remaining potato slices. Pour the broth and cream mixture over the potatoes. Sprinkle the cheese evenly over the top. Cover the gratin with foil and bake it for 30 minutes. Uncover it and press the potatoes down with a spatula. Bake uncovered ...
From recipegirl.com
Reviews 1
Estimated Reading Time 2 mins
Servings 8
Total Time 1 hr 40 mins


POTATO AND MUSHROOM GRATIN [VEGAN] - ONE GREEN PLANET
2013-11-27 Place a third of the potatoes in an oiled gratin dish or 8×8” square ceramic baking dish. Top with half of the mushrooms, removing them from the skillet with a slotted spoon. Repeat layers ...
From onegreenplanet.org
Servings 6
Estimated Reading Time 1 min


POTATO AND MUSHROOM GRATIN | THE SPLENDID TABLE
2008-10-18 8 ounces cremini mushrooms, finely sliced to make 4 cups . Instructions. 1. Heat the oven to 425 F and butter a shallow baking dish or gratin. 2. Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a saucepan, stirring occasionally, and leave at a simmer while you get on with the mushrooms. 3. Melt the butter and garlic oil in ...
From splendidtable.org


POTATO AND MUSHROOM GRATIN – RECIPES
Potato and Mushroom Gratin. cendrawasih11 - American, Baked, Fall, Mushroom, Oven, Pasta, Potato, Side Dishes. Share; Hello friends! I’m Liz from Love Grows Wild, and I am so excited to be back sharing another delicious recipe with you! This Potato and Mushroom Gratin is one of my favorite side dishes and is well-worth the time it takes to create these creamy, cheesy, perfect potatoes! Be ...
From cendrawasih11.com


POTATO AND MUSHROOM GRATIN RECIPES
Recipes; Potato-Mushroom Gratin; Potato-Mushroom Gratin. Rating: 3.5 stars. 2 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0 Read Reviews Add Review 2 Ratings 2 Reviews True new potatoes are freshly dug and may be as small as marbles or as large as full-size potatoes. Since the sugars in new ...
From tfrecipes.com


GRATIN WITH GRATED POTATOES - RECIPE | TASTYCRAZE.COM
2021-10-26 Thicken this mixture with about 4-5 tbsp. of flour and pour the gratin with it. Bake until a golden brown crust forms. Grate the yellow cheese and sprinkle it on the dish. Place it back into the oven briefly until it melts and until it aquires an appetizing color. Serve the baked gratin with grated potatoes warm, sprinkled with fresh parsley.
From tastycraze.com


GRATIN OF POTATO AND MUSHROOM - ALL RECIPES
Ovenproof gratin dish 25.5cm (10 inch) x 21.5cm (8 1/2 inch) Slice the mushrooms. Peel the potatoes and slice thinly into 5mm (1/4 inch) slices. Bring a large saucepan of water to the boil. Add the potato slices to the boiling water. As soon as the water returns to the boil, drain the potatoes…
From fromballymaloewithlove.com


POTATO AND MUSHROOM GRATIN – COOKING WITH NIGELLA
2021-01-21 The recipes of Nigella Lawson. Menu and widgets. Home; Contact; Search for: Potato and Mushroom Gratin. These savory potatoes are the perfect to serve alongside almost anything. 1 1/2 lbs. baking potatoes (about 3 average-sized), thinly sliced 1 1/2 cups milk 3 tbs. white wine salt and pepper to taste 2 tbs. butter 2 tsp. garlic-infused olive oil 8 oz. cremini mushrooms, finely sliced to make ...
From cookingwithnigella.com


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