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Potato Gratin with Wild Mushrooms

Potato Gratin with Wild Mushrooms

Nutrition Facts
  • cal. (kcal) 425
Potato Gratin with Wild Mushrooms
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 1 hr at °F
  • Cook: 3 mins
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Ingredients

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  • 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

Directions

  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 Information for Potato Gratin with Wild Mushrooms

Servings Per Recipe: 8
PER SERVING: 425 cal., 29 g total fat (15 g sat. fat), 80 mg chol., 234 mg sodium, 31 g carb. (3 g fiber), 13 g pro.