Gratin Of Potatoes & Porcini Mushrooms In C

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Servings: 6 Difficulty: Advanced
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A rich and earthy baked potato dish infused with rehydrated porcini mushrooms and cream.
Gratin of Potatoes & Porcini Mushrooms in C recipe image
Gratin of Potatoes & Porcini Mushrooms in C recipe image
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Gratin Of Potatoes & Porcini Mushrooms In C

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 2.8

Description

This elegant gratin combines the creamy comfort of sliced potatoes with the deep, earthy umami flavor of dried porcini mushrooms. The potatoes are gently simmered in a mixture of milk, cream, and reserved mushroom liquid, ensuring every slice is infused with savory aroma before baking. Topped with a final layer of cream, the gratin bakes until tender and golden, offering a luxurious texture that pairs beautifully with the robust mushroom strips. While traditionally a side dish, its hearty nature makes it a substantial vegetarian main or a sophisticated addition to holiday tables. The combination of dairy and mushrooms creates a decadent sauce that clings to the potatoes, delivering a rich, satisfying experience that feels both rustic and refined. Perfect for dinner parties or special weekend meals.

Ingredients

Directions

  1. Soak dried porcini mushrooms in 1/2 cup hot water for 1.5 hours until softened.
  2. Strain the mushrooms through a paper towel-lined sieve, reserving the liquid.
  3. Rinse the mushrooms gently to remove any grit, then squeeze them dry.
  4. Discard any hard stems and cut the mushroom caps into thin strips.
  5. Preheat the oven to 325ðF (165ðC).
  6. Generously butter a 2-quart gratin dish or baking dish.
  7. Mince the shallots and slice the potatoes thinly.
  8. Heat olive oil in a heavy large saucepan over medium heat.
  9. Add the minced shallots and sauté until tender, about 2 minutes.
  10. Add the prepared porcini strips and sauté for 1 minute.
  11. Add the reserved porcini liquid, 2/3 cup cream, milk, salt, and pepper. Bring to a simmer.
  12. Add the potato slices, stirring gently to separate them and coat in the liquid.
  13. Cook over medium-low heat, stirring occasionally, until the potatoes begin to soften, about 15 minutes.
  14. Taste the mixture and adjust seasoning with more salt and pepper if needed.
  15. Transfer the potato and mushroom mixture to the prepared gratin dish.
  16. Spoon the remaining 3 tablespoons of cream evenly over the top of the potatoes.
  17. Bake uncovered until the potatoes are tender when pierced with a knife, about 1 hour.
  18. Preheat the broiler.
  19. Broil the gratin until the top is golden brown and bubbly, about 3 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: This dish can be assembled up to 1 day in advance. Cover and refrigerate before baking. If baking from cold, you may need to add 10-15 minutes to the baking time.

Ingredient Note: Ensure you reserve the mushroom soaking liquid; it contains essential flavor. Strain carefully through a fine mesh or paper towel to avoid grit.

Potato Choice: Russet or Idaho potatoes are recommended for their starchy texture which absorbs the cream well, but waxy potatoes like Yukon Gold can also be used for a firmer result.

Keywords: potato gratin, porcini mushrooms, baked potatoes, cream sauce, vegetarian, dinner party, side dish, comfort food, mushroom recipe, french potatoes, dairy, savory, earthy, baking, shallots, oven, gratin, rich, umami, holiday meal, weekend cooking
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