Potato Gratin with Wild Mushrooms

Potato Gratin with Wild Mushrooms
Servings: 8 Prep 25 mins Bake 1 hr Cook 3 mins


  • Nonstick cooking spray
  • 25 ounces dried porcini mushrooms
  • 1 1/2 cups boiling water
  • 3/4 cup finely grated Parmesan
  • 3/4 cup mascarpone
  • 1 cup half-and-half
  • Pinch of nutmeg
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 minced garlic cloves
  • 2 1/2 pounds all-purpose potatoes
  • 1/4 teaspoon salt
  • 2 Gruyere cheese

Make It

1. Heat oven to 350 degrees F. Coat a 2-quart oval baking dish with nonstick cooking spray. Combine dried porcini mushrooms with boiling water; soak 20 minutes, then drain and chop.

2. Blend finely grated Parmesan, mascarpone, half-and-half and a pinch of nutmeg; set aside.

3. Heat butter and canola oil in a large nonstick skillet over medium-high heat. Cook garlic cloves 30 seconds, then add mushrooms. Cook 3 minutes.

4. Carefully slice potatoes into 1/8-inch-thick slices using a mandoline or V-slicer.

5. Spread 1/4 of the potato slices over bottom of prepared dish, overlapping as necessary, then sprinkle with salt. Sprinkle with 1/4 of the mushrooms. Repeat layer, then top with half of the cheese mixture. Repeat with remaining potatoes and mushrooms, forming 2 layers, then finish with remaining cheese mixture. Sprinkle with Gruyere cheese.

6. Bake at 350 degrees F for 1 hour or until top is browned and bubbly.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 29, chol. (mg): 80, sat. fat (g): 15, carb. (g): 31, fiber (g): 3, pro. (g): 13, sodium (mg): 234, Percent Daily Values are based on a 2,000 calorie diet.