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Wild Mushroom and Potato Gratin

Servings:
Serves 8 Servings
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Ingredients

  • 6 tablespoon (3/4 stick) unsalted butter
  • 12 ounce assorted fresh wild mushrooms, sliced
  • 3 pound yukon gold potatoes, peeled and cut into 1/8-inch slices
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 2 cup heavy whipping cream

Preparation

Baking Directions:

Preheat oven to 375°F.

Melt butter in sauté pan over medium-high heat.

Add mushrooms and sauté until golden brown, about 5 minutes.

Generously butter an 11x7x2-inch baking dish.

Peel and cut potatoes Arrange 2 layers of potatoes in prepared dish.

Lay 1/3 of mushrooms over potatoes.

Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Repeat 2 more times with potatoes, mushrooms, salt, and pepper.

Carefully pour cream over potatoes.

Cover with foil and bake 45 minutes.

(Can be made 2 hours ahead.

Let stand at room temperature.)

Uncover and continue baking until golden brown and set, about 30 minutes longer.

Let stand 10 minutes before serving.