Cheesy Potatoes au Gratin with Herbed Buttery Mushrooms
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For the Potatoes au Gratin
ingredients
- 1 tablespoon butter, for greasing the pan
- 2 1/2 cups heavy cream
- 1 shallot, thinly sliced
- 4 cloves garlic, smashed
- 2 large sprigs thyme
- 2 large sprigs oregano
- Kosher salt
- Black peppercorns, freshly cracked
- 4 pounds russet potatoes, scrubbed
- 8 ounces shredded gouda cheese
- 4 ounces shredded gruyere cheese
For the Herbed Buttery Mushrooms
ingredients
- Olive oil, as needed
- 12 ounces mushrooms, (assorted) halved or quartered
- 2 large sprigs thyme
- 2 tablespoons butter
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons chopped fresh oregano
- Kosher salt
To Make the Potatoes au Gratin
Method
Step 1
Preheat the oven to 375ºF. Grease a 9 × 13-inch baking dish (or two 10-inch skillets) with butter.
Step 2
Combine the heavy cream, sliced shallots, smashed garlic cloves, thyme sprigs, and oregano sprigs in a saucepan. Add a generous pinch of salt and a few cracks of black pepper. Bring to a simmer over medium heat. Reduce the heat to low and simmer for 15 minutes. Strain the cream into a large bowl.
Step 3
Meanwhile, slice an end off of each potato. Thinly slice the potatoes on a mandolin, a little less than 1/8” thick. The potato slices should be pliable. Add the potato slices to the cream. Gently toss to coat.
Step 4
Fill the baking dish with half of the potatoes, arranging them in a few even layers. Distribute the gouda cheese across the potatoes. Pour half of the cream over top the gouda. Press everything down.
Step 5
Arrange the remaining potatoes over top in a few more even layers. Distribute the gruyere cheese over top. Pour the remaining cream across the dish.
Step 6
Cover the dish with foil and bake for 1 hour. Lower the heat to 350ºF. Uncover the dish and cook for 10 more minutes. Let cool for a few minutes before serving.
To Make the Herbed Buttery Mushrooms
Step 1
When the potatoes are about 10 minutes from being done, heat a large skillet over medium-high heat. Coat the bottom of the pan with a generous amount of olive oil.
Step 2
When the oil is hot, add the mushrooms and thyme sprigs. Sauté for a few minutes until golden brown, stirring often. Lower the heat to medium and continue to cook until tender.
Step 3
Turn the heat to low. Add the butter, chopped rosemary, chopped oregano, and a pinch of salt to taste. Let the butter melt and stir to incorporate. Serve the mushrooms warm on top of the potatoes au gratin.