If you have 3 potatoes and 1 egg, this recipe is for you! Family recipe in 10 minutes!
Inspired by cherished village traditions, this hearty potato and mushroom gratin is a testament to simple, wholesome ingredients coming together to create an unforgettable flavor. It's a comforting dish, rich with creamy textures and earthy notes, promising to delight anyone who gathers around your table.
Prep Time
60 minutes
Cook Time
50 minutes
Total Time
1 hour 50 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Embraces the warmth of homemade comfort, reminiscent of beloved village traditions.
- Utilizes simple, affordable ingredients to create a uniquely rich and satisfying flavor profile.
- Requires no specialized culinary skills, making it accessible for any home cook.
- Offers a deeply satisfying and nourishing meal perfect for family gatherings or quiet evenings.
- The combination of tender potatoes, earthy mushrooms, and a creamy sauce creates a delightful textural and flavor experience.
Ingredients
- 1 kg (2.2 lbs) potatoes, peeled and thinly sliced (e.g., Maris Piper, Russet, or Yukon Gold)
- 1 large egg
- 1 medium carrot (approx. 100g / 3.5 oz), finely diced
- 1 large onion (approx. 150g / 5.3 oz), finely diced, for sautéing
- 1 small onion (approx. 75g / 2.6 oz), finely diced, for the sauce
- 2 cloves garlic, minced
- 50 g (1.8 oz) mozzarella cheese, grated
- 4 tablespoons (60 ml) breadcrumbs
- 12-14 medium mushrooms (approx. 250-300g / 8.8-10.6 oz total), sliced
- 35 g (2.5 tablespoons) unsalted butter, melted, for potato mixture
- 120 ml (0.5 cup) warm full-fat milk
- A small bunch of fresh parsley, finely chopped (approx. 15g / 0.5 oz)
- A small bunch of fresh dill, finely chopped (approx. 15g / 0.5 oz)
- Unsalted butter, for sautéing vegetables (approx. 30g / 2 tablespoons)
- For the cream sauce:
- 20 g (1.5 tablespoons) unsalted butter
- 150 ml (0.6 cup) heavy cream (35% fat)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian herb mixture
- 0.5 teaspoon dried garlic powder
Instructions
- Prepare the Potatoes. Peel the potatoes and slice them very thinly, ideally using a mandoline for uniform thickness, which ensures even cooking. Place the sliced potatoes into a large mixing bowl.
- Create the Potato Base. To the sliced potatoes, add the large egg, 35g (2.5 tablespoons) of melted unsalted butter, and 120 ml (0.5 cup) of warm full-fat milk. Season generously with salt and freshly ground black pepper. Mix thoroughly with your hands to ensure every potato slice is coated, creating a creamy, binding base for the gratin.
- Sauté the Aromatics. In a large frying pan, melt 30g (2 tablespoons) of unsalted butter over medium heat. Add the finely diced large onion and the finely diced carrot. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. The caramelization of these aromatics will build a foundational layer of flavor for the gratin.
- Cook the Mushrooms for the Gratin. Add approximately 6-7 sliced mushrooms (half of your total mushrooms) to the pan with the sautéed onions and carrots. Cook until the mushrooms release their moisture and begin to brown, about 5-8 minutes. Stir in the minced garlic during the last minute of cooking to prevent it from burning.
- Assemble the Gratin. Preheat your oven to 190°C (375°F). Lightly grease a baking dish (approximately 25×35 cm or 10×14 inches). Begin by spreading a layer of the seasoned potato mixture evenly across the bottom of the dish. Next, spread a layer of the sautéed onion, carrot, and mushroom mixture over the potatoes. Sprinkle with a portion of the grated mozzarella cheese and a small amount of the chopped fresh parsley and dill. Repeat these layers until all ingredients are used, ending with a layer of potatoes on top.
- Prepare the Cream Sauce. In a separate small saucepan, melt 20g (1.5 tablespoons) of unsalted butter over medium heat. Add the finely diced small onion and sauté until softened, about 3-4 minutes. Add the remaining 6-7 sliced mushrooms and cook until tender. Pour in 150 ml (0.6 cup) of heavy cream. Season with salt, freshly ground black pepper, 1 teaspoon of Italian herb mixture, and 0.5 teaspoon of dried garlic powder. Bring to a gentle simmer, then remove from heat.
- Pour and Top. Carefully pour the prepared cream sauce evenly over the assembled gratin. Ensure the sauce seeps into the layers. Sprinkle the top of the gratin generously with the remaining grated mozzarella cheese and the 4 tablespoons (60 ml) of breadcrumbs. This will create a beautiful, golden-brown crust.
- Bake the Gratin. Place the baking dish into the preheated oven. Bake for approximately 50 minutes, or until the potatoes are tender when pierced with a fork, the sauce is bubbly, and the top is golden brown and crispy. If the top browns too quickly, you can loosely cover it with aluminum foil.
- Rest and Serve. Once baked, remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set, making it easier to serve and enhancing its texture. Garnish with a final sprinkle of fresh parsley and dill before enjoying this comforting dish with your loved ones. Cook with love!
Tools You’ll Need
- Large mixing bowl
- Mandoline slicer (optional, but recommended for thin potato slices)
- Large frying pan
- Small saucepan
- Baking dish (approx. 25×35 cm / 10×14 inches)
- Measuring cups and spoons
- Grater for cheese
- Chef's knife
- Cutting board
- Wooden spoon or spatula
Essential Success Tips
- Achieve perfectly tender potatoes by slicing them uniformly thin; a mandoline is ideal for this. Inconsistent thickness can lead to uneven cooking.
- Do not skip the step of coating the raw potato slices thoroughly with the egg, melted butter, and milk mixture. This acts as a binder and ensures moisture and flavor permeate every layer.
- Sauté the onions and carrots until truly softened and lightly caramelized; this deepens their sweetness and adds complexity to the gratin's base flavor.
- Allow the gratin to rest for 10-15 minutes after baking. This allows the layers to settle and the sauce to thicken slightly, making for cleaner slices and better texture.
- Taste and adjust seasoning at each stage, especially the potato mixture and the cream sauce, to ensure the final dish is perfectly balanced.
Professional Cooking Secrets
- For an even richer flavor, consider infusing the warm milk with a bay leaf and a pinch of nutmeg before adding it to the potatoes. Strain it before use.
- To elevate the umami of the mushroom and onion sauté, deglaze the pan with a splash of dry white wine or vegetable broth before adding the mushrooms, scraping up any fond.
- While mozzarella provides a good melt, incorporating a small amount of aged hard cheese like Parmesan or Gruyère into the top layer with the mozzarella can add a more sophisticated depth of flavor and a crispier crust.
Notes
- Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- For a vegetarian option, ensure all butter used is plant-based, and consider adding smoked paprika to the potato mixture for a hint of smoky depth.
- Feel free to experiment with different herbs; thyme or rosemary would also be delightful additions to this savory dish.
Frequently Asked Questions
Can I prepare this gratin ahead of time?
Yes, you can assemble the gratin up to one day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge about 30 minutes prior to baking to allow it to come closer to room temperature, and you may need to add an extra 10-15 minutes to the baking time.
What kind of potatoes are best for a gratin?
Waxy or all-purpose potatoes like Yukon Gold, Maris Piper, or Russet potatoes are excellent choices for gratin. They hold their shape well when sliced thin and become beautifully tender without turning mushy.
How do I prevent the top from burning before the potatoes are cooked through?
If you notice the top browning too quickly, simply cover the baking dish loosely with aluminum foil for the remainder of the cooking time. Remove the foil for the last 10-15 minutes if you desire a crispier, golden-brown crust.
Nutrition Facts (Per Serving)
Calories: Approximately 400-450 kcal, Protein: 12-15g, Fat: 25-30g, Carbohydrates: 35-40g (per serving, estimated based on ingredients and serving size).
Allergy Information
Contains dairy (milk, cheese, cream, butter) and egg. For a gluten-free version, ensure breadcrumbs are certified gluten-free or omit them, adjusting the top crispiness by perhaps increasing cheese. Individuals with mushroom allergies should avoid this dish.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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