Recipe

Potato-mushroom Gratin Recipe

Add Step-by-Step Photos	Waterlily / All my dishes 11 months, 1 week ago This is from this month's Bon Appetit magazine. I usually only put my very own recipes, or my versions of others' recipes here. However, I'm posting some that I want to save to make for Christmas dinner this year. Enjoy! Prep:20m Cook:45m Servings:10	Waterlily
	potato potato potato mushroom mushroom mushroom cheese cheese cheese

Does this look good? Yeah! / Nope

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Ingredients

* 5 tablespoons olive oil, divided

* 2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices

* 1 1/2 teaspoons coarse kosher salt plus additional for mushrooms

* 3/4 teaspoon freshly ground black pepper plus additional for mushrooms

* 1 1/4 cups (or more) heavy whipping cream, divided

* 1 cup freshly grated Parmesan cheese (about 3 ounces), divided

* 2 tablespoons chopped fresh thyme

* 6 garlic cloves, thinly sliced

* 12 oz fresh crimini (baby bella) mushrooms, sliced

Directions

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.

Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

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