Servings: 8
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 5 minutes
A Silky, Savory Side: Creamy Potato-Mushroom Gratin
An Elegant Upgrade to the Holiday Table
If you’re looking to elevate your Thanksgiving or holiday side dishes, this Creamy Potato-Mushroom Gratin delivers richness, elegance, and practicality. It can be assembled up to four hours in advance and then baked just before serving—perfect for a stress-free holiday prep. One bite and you’ll be hooked. The scent alone is enough to make the whole house hungry, but the taste? Pure indulgence.
Layers of Flavor, Texture, and Comfort
This dish isn’t just about potatoes—it’s about what happens when four kinds of mushrooms mingle with cream, garlic, and thyme. The combination creates an earthy, savory depth that only mushrooms can bring. Crimini, oyster, shiitake, and white mushrooms each add their own character. As they cook, they melt into the dish, creating layers of flavor and luxurious texture that cling to every silky slice of potato.
Why Thin Slices Matter
Uniformly thin potatoes are the secret to the gratin’s velvety mouthfeel. Use a mandoline if you have one—those 1/8-inch slices stack together beautifully, creating an ultra-creamy interior and a perfectly crisp top. That contrast of textures is what makes a gratin so satisfying.
The Gratification of Gratin
A gratin (pronounced grah-TAN) is a classic French dish that involves layering ingredients—often vegetables—with cream, cheese, and aromatics. The dish is then baked until bubbling and golden on top. The word “gratin” refers to the crust that forms from the cheese and cream as they cook. It’s comfort food dressed up in elegance—a cozy hug in casserole form.
The Finishing Touch
What crowns this gratin is the golden-baked top. A sprinkle of finely grated Parmesan cheese and fresh thyme helps develop that irresistible crispy layer. It’s the kind of dish where everyone goes back for seconds—and then scrapes the sides of the pan.
A Make-Ahead Marvel
One of the best things about this gratin is how it fits into your busy kitchen schedule. Assemble it, cover it, and let it rest until about ten minutes before mealtime. Pop it in the oven and serve piping hot with minimal fuss. It’s rich enough to be a vegetarian main course, but it shines alongside roast turkey, beef tenderloin, or glazed ham.
Serve, Savor, and Prepare for Raves
Whether you’re serving this dish to seasoned mushroom lovers or cautious guests, it rarely leaves leftovers. It’s cozy. It’s elegant. It’s crave-worthy. And it’s guaranteed to become a new holiday tradition.
This potato-mushroom gratin is great for Thanksgiving dinner because it can be assembled up to 4 hours before and then simply baked for about 10 minutes before go time.
Ingredients:
2 tablespoons butter, plus more for the baking dish
1 tablespoon olive oil
4 ounces crimini mushroom, trimmed and sliced
4 ounces oyster mushrooms, trimmed and sliced
4 ounces shitake mushroom, trimmed and sliced
4 ounces mushrooms, white, trimmed and sliced
1 3/4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices (see TIPS)
2 1/2 cups heavy cream
2 cloves garlic, finely chopped
2 teaspoons kosher salt
1/3 cup Parmesan cheese, finely grated
1 teaspoon fresh thyme leaves
Instructions:
Preheat the oven to 475°F.
Lightly butter a 2-quart baking dish.
In a cast iron skillet, heat 2 tablespoons butter and the oil over
medium-high. Add the mushrooms and cook, stirring occasionally,
until browned, about 10 minutes.
Reduce the heat to medium, then stir in the potatoes, cream,
garlic and kosher salt. Simmer, stirring occasionally, until the
potatoes are just tender but not falling apart, about 15 minutes.
Using a slotted spoon, transfer half the potato and mushroom
mixture to the prepared baking dish. Sprinkle with half the cheese
and season lightly with pepper.
Spoon the remaining potatoes and mushrooms on top of the
cheese; top with any sauce left in the pan. Using the back of a
spoon, lightly press the potato mixture into the dish in an even
layer.
Sprinkle the remaining cheese over the potato mixture and
season lightly with pepper.
Bake until the top is browned, the potatoes are tender and the
sauce is bubbling, 20 to 30 minutes.
Sprinkle with the thyme and let rest at least 5 minutes before
serving.
Thinly slice the potatoes is the key to the lovely smooth and silky
texture of the dish.
Per Serving (excluding unknown items): 418 Calories; 34g Fat (71.6% calories from fat); 9g Protein; 22g Carbohydrate; 2g Dietary Fiber; 98mg
Cholesterol; 744mg Sodium; 3g Total Sugars; 1mcg Vitamin D; 183mg Calcium; 1mg Iron; 589mg Potassium; 193mg Phosphorus. Exchanges:
