Go Back

Creamy Porcini Mushroom & Gruyère Potato Gratin

This scrumptious gratin features tender layers of Yukon Gold potatoes, earthy porcini mushrooms, and a rich creamy sauce, making it the perfect comfort food for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Potato Gratin Ingredients
  • 2 pounds Yukon Gold potatoes, sliced thinly
  • 1 cup dried porcini mushrooms Soaked in warm water
  • 2 cups heavy cream
  • 1 cup grated Gruyère cheese Plus more for topping
  • 1 cup milk
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, soak the dried porcini mushrooms in warm water for about 20 minutes.
  3. In a saucepan, melt the butter over medium heat. Add the onion and garlic, then sauté until softened and fragrant, about 3 to 5 minutes. Add in the heavy cream, milk, thyme, salt, and pepper. Stir until combined and bring to a gentle simmer.
  4. Slice the Yukon Gold potatoes as evenly as possible, preferably using a mandoline slicer.
Assembly
  1. In a greased baking dish, layer half of the sliced potatoes, followed by a third of the sliced porcini mushrooms and a third of the Gruyère cheese. Pour half of the cream mixture over that.
  2. Repeat with the remaining potatoes, mushrooms, and cream mixture.
  3. Top with a final layer of Gruyère cheese.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and bubbly.
  3. Let the gratin rest for about 10 minutes before serving.

Notes

You can substitute dried porcini mushrooms with shiitake or cremini mushrooms for a unique flavor. Gruyère cheese can be swapped for Swiss cheese or sharp cheddar. Allowing the gratin to rest enhances the texture.