The recipe for mushroom and potato gratin can be made with any type of mushroom, foraged or store-bought. I wrote the recipe using fresh porcini mushrooms, but I’ve tried it with all kinds of store-bought mushrooms: Cremini (baby bella) mushrooms, shiitake mushrooms, portobello mushrooms, oyster mushrooms.
Wood cauliflower mushrooms (Sparassis) are amazing for this recipe. Black trumpet mushrooms, chanterelles, king trumpets, champignons, all kinds of bolete mushrooms, basically anything works.
Table of Contents
To make wild mushroom and potato gratin recipe, follow the steps shown in the picture:
- Boil the potatoes in hot water for about 10 minutes or until soft but not overcooked.
- Slice the potatoes
- Sauté wild mushrooms.
- Make cheesy mix (see recipe).
- Layer potatoes – mushrooms – cheesy mixture – potatoes. The last layer must be potatoes.
- Top the last layer of potatoes with the rest of the cheesy mixture and if you like (I do) add a layer of grated cheese on top.
Why You’ll Love wild mushroom and potato gratin recipe?
- Each of the wild mushrooms you choose to use will have a unique and deliciously rich flavour that is truly distinctive.
- The creamy and cheesy gratin base perfectly complements the mushrooms.
- Potatoes are potatoes, who doesn’t love potatoes
Easy Mushroom and Potato Gratin Recipe
Easy Mushroom and Potato Gratin Recipe
Difficulty: Easy4
servings15
minutes30
minutes45
minutesWild mushroom and potato gratin recipe combines the natural charm of porcini mushrooms with the warmth of potatoes in this delightful meal. Jump in and prepare for a satisfying experience with potatoes, porcini mushrooms, and gratin all in one simple recipe!
Ingredients
300 grams (1/2 pound) fresh wild mushrooms: porcini mushrooms, or any other, cleaned and sliced
250 grams (about 9 ounces) potatoes, whole (for boiling), then thinly sliced
1 smaller onion
1 tablespoon butter
1 garlic clove
230 milliliters (1 cup) sour cream
1 egg
60 grams (1/4 cup) cheddar cheese
60 grams (1/4 cup) grated Parmesan cheese
Salt and pepper to taste
Directions
- Heat your oven to 190°C (375°F).
- Potatoes
- Boil the whole potatoes in a pot of water until they become tender but not too soft, usually around 15-20 minutes, depending on their size.
- After that, take them out of the water, let them cool off a bit, and then cut them into thin slices.
- Wild Mushrooms
- In a big frying pan, melt butter over medium heat. Add the small onion that has been finely chopped. Fry them until the onions go translucent.
- Add the sliced porcini mushrooms and the minced garlic clove. Cook until the mushrooms are tender and liquid has thicker consistency, most of the moisture has evaporated.
- Creamy Cheese Mix
- Mix together the sour cream, egg, cheddar cheese, and Parmesan cheese in a bowl.
- Add salt and pepper to the mixture based on your taste.
- Layering Gratin
- In a baking dish, begin by layering the sliced potatoes evenly. Add half of the creamy mushroom mixture on top of the potatoes.
- Add another layer of sliced potatoes, followed by the remaining mushroom mixture, and the remaining potatoes. Finish off the gratin with the rest of the cream mixture. If you would like, you can add extra Parmesan cheese on top of the gratin.
- Place the gratin dish in the preheated oven and bake for about 25-30 minutes, until the top is golden brown and the gratin is bubbling.
- Serve. Take the gratin out of the oven and wait a few minutes before serving.
Notes
- You can make this dish with any wild mushrooms you have on hand. Or make it with cultivated mushrooms, or a combination of the two.
- If you prefer more moisture in the dish, you can also add cooking cream to the mushrooms, or make a béchamel sauce.
No wild mushrooms?
If you don’t have any freh porcini mushrooms, you can use fresh champignon mushrooms.
Take about 1/2 kg fresh champignon mushrooms and sauté them as described in the recipe.
If you have dried porcini mushrooms, add 1 tablespoon of dried porcini mushrooms to the sautéed champignons and you will get an amazing mushroom gratin.
If you have parasol stem powder, please try adding it to the wild mushroom step. You’ll be surprised how one simple detail can change everything.
Spices that go with mushrom and potato gratin
| Spice | Flavor Profile | Suggested Use |
|---|---|---|
| Thyme | Earthy, Floral | Sprinkle over gratin or mix in cream sauce |
| Nutmeg | Warm, Slightly Sweet | Add to creamy mixture for depth |
| Rosemary | Piney, Herbal | Pairs well with mushrooms |
| White Pepper | Milder than Black Pepper | Use in place of black pepper for subtle heat |
To improve the taste of your potato and porcini mushroom gratin recipe, include these spices and herbs:
- Thyme: Fresh Thyme adds depth and aroma to the dish thanks to its earthy and slightly floral notes. Use dried or fresh thyme leaves to sprinkle over the wild mushroom gratin or incorporate in creamy mix
- Nutmeg: Add a small amount of ground nutmeg to the creamy gratin sauce for warmth and a subtle sweetness. Use sparingly, as a little goes a long way.
- Rosemary: Rosemary’s strong, piney flavor complements mushrooms and gives the mushroom gratin a nice herbal essence. Use fresh or dried rosemary leaves.
- White Pepper: Using white pepper, instead of black pepper, in your gratin recipe will bring out the dish’s flavors. White pepper is a less intense option.
- Paprika: Sweet or smoky paprika can provide a smoky and a vibrant touch to the gratin. Enhancing its taste and visual appeal.
Remember to use these spices and herbs in moderation, as their flavors can be quite pronounced. Experiment with combinations to find the balance that suits your personal taste preferences and complements the porcini mushrooms and potatoes in your gratin dish.
Nutritional Benefits of Mushroom and Potato Gratin
| Nutrient | Amount per Serving |
|---|---|
| Calories | 360 |
| Total Fat | 25g |
| – Saturated Fat | 14g |
| Cholesterol | 120mg |
| Sodium | 300mg |
| Total Carbohydrates | 20g |
| – Dietary Fiber | 2g |
| – Sugars | 3g |
| Protein | 12g |
Health benefits of bolete mushrooms
According to WebMD – Benefits of Bolete Mushroom incorporating bolete mushrooms into your diet can enhance your culinary experiences and contribute to your overall well-being.
- Antioxidant Benefits: Bolete mushrooms contain antioxidants, such as beta carotene, lycopene, and flavonoids. These antioxidants combat free radicals and lower the risk of chronic illnesses.
- Potential Anticancer Properties: Studies imply that these mushrooms may restrain the growth of cancer cells, thereby preventing cancer.
- Good for Digestive System: As these mushrooms are a great source of dietary fibre, they assist in maintaining a healthy digestive system and preventing constipation.
- Liver Protection: Boletes have antioxidant properties that safeguard the liver from harm and swelling, promoting liver well-being.
- Antimicrobial Activity: Bioactive compounds found in bolete mushrooms are antibacterial and antiviral, mitigating the risk of wound infections.
- Blood Pressure Control: With low sodium and high potassium levels, boletes contribute to regulating blood pressure and maintaining a healthy heart.
- Abundant Nutritional Profile: These mushrooms give us vitamins B1 to B9, C, and E, as well as important minerals such as iron, calcium, magnesium, copper, phosphorus, potassium, zinc, and selenium.
FAQ
What mushrooms are best for mushroom gratin? The recipe for mushroom and potato gratin can be made with any type of mushroom, foraged or store-bought. I wrote the recipe using fresh porcini mushrooms, but I’ve tried it with all kinds of store-bought mushrooms: Cremini (baby bella) mushrooms, shiitake mushrooms, portobello mushrooms, oyster mushrooms.
Can I use dried mushrooms in mushroom and potato gratin?
Fresh mushrooms are usually the go-to, but dried mushrooms can be used in a mushroom and potato gratin too. Just rehydrate the mushrooms in warm water before using them. You can use the flavorful soaking liquid as part of the sauce for added depth. Or, combine the rehydrated dried mushrooms with fresh ones for a more complex flavor and texture.
Recipes Using Wild & Dried Mushrooms
You can use dried mushrooms in this recipe too. But here are some more suggestions. Dried wild mushrooms are excellent addition to vegetarian and vegan dishes, they impart a meaty flavor without the need for meat.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
