YUKON GOLD POTATO AND WILD MUSHROOM GRATIN
Categories Milk/Cream Mushroom Potato Side Bake Sauté Thanksgiving Casserole/Gratin Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. 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 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
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Shanti Pandey
[email protected]This gratin was delicious! I loved the combination of potatoes, mushrooms, and cheese. The gratin was easy to make and it turned out perfectly. I will definitely be making it again!
yogo emmanuel
[email protected]This gratin was a little too rich for my taste. The cheese was overpowering and the potatoes were a bit too soft. I think I would have liked it more if the cheese had been a little milder and the potatoes had been a little more firm.
Jose Neto
[email protected]This gratin was just okay. It wasn't bad, but it wasn't anything special either. I think I would have liked it more if it had more mushrooms.
Kik Bali
[email protected]I was a little disappointed with this gratin. The potatoes were undercooked and the mushrooms were bland. I think I would have liked it more if I had used a different type of cheese, maybe a sharp cheddar or Gruyère.
Antonio Rosebur
[email protected]This gratin was a hit at my dinner party! Everyone loved the creamy texture and the flavorful combination of potatoes, mushrooms, and cheese. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make side dish.
Rayan Ahmad
[email protected]I'm not a huge fan of mushrooms, but I decided to give this recipe a try anyway. I'm glad I did! The mushrooms added a subtle earthiness to the gratin that complemented the potatoes and cheese beautifully. The gratin was easy to make and it turned ou
Ans Imran
[email protected]This Yukon Gold Potato and Wild Mushroom Gratin was an absolute delight! The combination of earthy mushrooms, creamy potatoes, and gooey cheese was heavenly. I followed the recipe to a T and it turned out perfectly. The gratin was rich and flavorful,