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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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Rich and hearty potato gratin with Parmesan and topped with crimini mushrooms and garlic. Good even made the day before and rewarmed in the oven. Ingredients:
5 tablespoons olive oil |
2 1/2 lbs medium russet potatoes, peeled, cut lengthwise into 1/8 inch slices |
1 1/2 teaspoons kosher salt |
3/4 teaspoon fresh ground black pepper |
1 1/4 cups heavy whipping cream |
1 cup freshly grated parmesan cheese (about 3 oz.) |
2 tablespoons chopped fresh thyme |
6 garlic cloves, thinly sliced |
12 ounces fresh cremini mushrooms, sliced (baby bella) |
Directions:
1. Preheat oven to 375 degrees.
2. Brush 13x9x2 glass or oval ceramic baking dish with 2 tablespoons oil.
3. Arrange 1/2 of potatoes slightly overlapping in dish. Sprinkle with 1/2 teaspoons coarse salt and 1/4 teaspoons pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 tsp salt, 1/4 tsp pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times.
4. Bake uncovered until potatoes are tender, adding additional cream by tablespoons if dry, about 45 minutes. Remove from oven; maintain oven temperature.
5. 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 of cream; sprinkle with 1/4 cup of cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.
6. Can make 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350 degree over, 10-15 minutes.
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