This creamy mushroom and potato gratin is a comforting dish with earthy mushrooms and tender potatoes in a rich, creamy, garlicky sauce.
It is topped with cheese and cooked until golden for a crispy crust.
Today's fungi hunt was very wintry, and hail started to drop just as I was on my way back.
I didn’t find anything new, but I spotted some velvet shanks, which are still too young to harvest.
Luckily, my fridge is always stocked with mushrooms, so I was able to make this easy, no-fuss dish. You can use your foraged mushrooms or shop-bought ones.
🍄Creamy Mushroom and Potato Gratin 🍄
Ingredients:
500g potatoes, thinly sliced
300g mushrooms, sliced
2 cloves garlic, minced
300ml double cream
100g grated Gruyère or cheddar cheese
Fresh parsley or thyme
Salt and pepper
Instructions:
Preheat oven to 180°C.
Prepare the ingredients. Slice the potatoes and mushroom thinly. Grate the cheese and chop or grind the spices.
Sauté mushrooms and garlic in a pan until golden.
Layer potatoes and mushrooms in a greased baking dish, seasoning each layer with salt, pepper, and parsley or your preferred herbs.
Pour cream over the top.
Sprinkle with cheese.
Add sliced mushrooms on top as decoration- brush with butter.
Bake for 45-50 minutes.
Or until golden and bubbling.
Let cool for a few minutes.
Serve with your favourite vegetables.
Simple and surprisingly delicious!
Creamy, cheesy, garlicky mushrooms and soft potatoes with crunchy top.
The whole family enjoyed it, and it went down really well!
Have a lovely day, everyone!
Mariah 😊💗