Potato gratin with mushrooms
There are dishes that, with their aroma alone, begin to captivate even before they reach the table. This potato and mushroom gratin plays on that familiar anticipation: the potatoes soften almost to the point of falling apart, the mushrooms provide that profound flavor that only garlic and a well-prepared shallot can offer, and the cream binds everything together with a surprising smoothness that
Ingredients · Servings 3
- 450g of potatoes
- 200g of mushrooms (in this case, button mushrooms)
- 20g of butter
- 200 ml of fresh cream
- 1 clove of garlic
- 1 shallot (or 1 small onion)
- Shall
- Pepper
- Fresh parsley
- Chives (optional)
Method · 1 h 15 min
- Clean the mushrooms with a damp cloth or kitchen paper to remove the dirt and slice them thinly.
- Chop the shallot and the garlic clove.
- Wash and chop the parsley.
- Melt the butter in a large frying pan over medium heat. Add the shallot and sauté for 2 to 3 minutes, until translucent.
- Add the mushrooms and cook for about 10 minutes over medium-high heat, stirring regularly, until they release their water and begin to brown.
- Add the chopped garlic, salt, and pepper. Cook for 2 more minutes and finish by mixing in the parsley.
- Peel the potatoes and slice them very thinly (if you have a mandoline, even better).
- Grease an ovenproof dish with butter. Place a first layer of potatoes, then a layer of mushrooms, and continue alternating until all the ingredients are used.
- Pour the cream over the gratin. Season with salt and pepper and add a small knob of butter on top for extra flavor. Bake at 180°C for approximately 1 hour, until the potatoes are tender.
- Before serving, sprinkle with some chopped chives. And that's it!
