Creamy Porcini Mushroom & Gruyère Potato Gratin
A rich, creamy potato dish layered with porcini mushrooms, Gruyère cheese, and heavy cream, perfect for a comforting dinner.
Ingredients
Main Ingredients
- 2 cups porcini mushrooms (dried or fresh) Soak dried mushrooms in warm water if using.
- 2 cups thinly sliced potatoes Slice evenly for uniform cooking.
- 1 cup Gruyère cheese, grated Use good quality for best melting.
- 1 cup heavy cream Pour evenly over the gratin before baking.
- 2 tablespoons butter For sautéing garlic and mushrooms.
- 2 cloves garlic, minced Sauté until fragrant.
- Salt and pepper, to taste Adjust seasoning as needed.
- Fresh herbs (like thyme or parsley) for garnish Brightens the rich flavors.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If using dried porcini mushrooms, soak them in warm water for about 30 minutes, then drain and chop.
- In a skillet, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the porcini mushrooms and cook until they are tender.
Layering and Baking
- In a baking dish, layer half of the sliced potatoes, followed by the mushroom mixture, half of the Gruyère cheese, and a sprinkle of salt and pepper.
- Repeat with the remaining potatoes and finish with the rest of the cheese on top.
- Pour the heavy cream evenly over the gratin.
- Cover with foil and bake for about 30 minutes, then remove the foil and bake for an additional 15–20 minutes until the top is golden and bubbly.
- Garnish with fresh herbs before serving.
Notes
Serve hot straight from the oven with a green salad or roasted meats. Cool the gratin to room temperature before storing; it keeps in the fridge for up to 3 days.