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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Luscious and satisfyinga little goes a long way. Make the gratin up to one day ahead. Before serving, cut it into pieces and rewarm in the oven. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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