Potato Gratin with Wild Mushrooms

Makes 8
Prep 25 m
Bake 60 m
Cook 3 m



  1. 1 of 6 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. 2 of 6 Blend finely grated Parmesan, mascarpone, half-and-half and a pinch of nutmeg; set aside.
  3. 3 of 6 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. 4 of 6 Carefully slice potatoes into 1/8-inch-thick slices using a mandoline or V-slicer.
  5. 5 of 6 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. 6 of 6 Bake at 350 degrees F for 1 hour or until top is browned and bubbly.
Nutrition Information for Potato Gratin with Wild Mushrooms
Servings Per Recipe: 8
Per Serving: 31 g carb., 29 g Fat, total, 425 kcal cal., 13 g pro., 3 g fiber, 234 mg sodium, 80 mg chol., 15 g sat. fat