|Recipe from: joyouslydomestic
Image Credit: Angela
Potato and Mushroom Gratin
“Mushrooms contribute a fabulous earthy flavor to the dish. The flavor of the mushrooms and minced garlic in this recipe combines with the cream to create a scrumptious sauce that permeates the potatoes oh, so delicately.” Angela
About 10 - 12 baking potatoes, peeled and thinly sliced
6 - 8 button mushrooms, cleaned and thinly sliced
4 tablespoons butter, cut into small cubes (plus 1 tablespoon more for coating casserole dish)
4 garlic cloves, peeled and minced
1 cup heavy cream
2 - 3 springs fresh thyme
½ cup shredded Parmesan cheese
1 tablespoon chopped fresh parsley or chives (for garnish)
Soak potatoes in a large bowl of cold water for 30 - 60 minutes.
Drain water and dry potatoes with a clean towel (I spread the potatoes out on the towel, roll it up
and gently squeeze).
Gently heat the cream, thyme and garlic over low heat in a small saucepan (do this during the
last few minutes of potatoes soaking).
Do not boil.
Once cream is heated, turn off heat.
Allow thyme and garlic to steep in cream until ready to assemble the gratin.
Preheat oven to 375°F.
Butter the bottom and sides of a large baking dish (mine was a 10-inch round, but a 9 x 13 dish
Lay down a layer of potatoes (about a third of the slices called for in the recipe) in the bottom of the dish (I do this in a "shingling" style).
Top with a third of the mushroom slices.
Sprinkle on salt and pepper...
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