Potato gratin is the perfect complement to any meal and in colder weather, it’s a lovely warm side that makes for great comfort food. While this creamy potato dish is perfect if you want to elevate your menu to the level of a master chef, it is super easy to make and all you need do is mix the ingredients together and leave them to bake. Perfect as a main course for vegetarians or as a side for the perfect roast, this gratin recipe will leave you smiling.
- 8 large peeled potatoes (you can use any potatoes you have but Yukon gold or russet potatoes work best)
- 2 cups heavy cream
- ½ cup milk
- 1 punnet of cleaned mushrooms (you can use white button mushrooms, crimini mushrooms or portobello mushrooms. Again it depends on what you can get)
- 2 cloves of crushed garlic
- Salt and pepper
- ¼ teaspoon grated nutmeg or nutmeg powder
- 1/2 cup grated Parmesan
How to make
- Preheat the oven to 400 degrees F (200 degrees C)
- Slice the mushrooms about ¼ inch thick and place in the bottom of a large casserole dish.
- Slice the potatoes into 1/4 inch slices and layer the potato slices on top of the mushroom layer. Make sure to lay the slices flat.
- Meanwhile combine the cream, milk, garlic, salt, pepper, and grated nutmeg in a small pot and simmer on low heat allowing the cream to be infused with the flavors and the salt to dissolve. Make sure to stir it well and as soon as you see it begin to bubble remove it from heat. Do not bring it to the boil.
- Carefully pour the cream mixture over the potato and mushroom slices.
- Bake for 35- 40 minutes or until the potatoes are cooked through and top begins to brown.
- Remove from the oven and sprinkle the parmesan cheese on top and then return to the oven and allow it to cook until the cheese begins to brown.
- Once the cheese has begun to brown slightly you can remove from the oven and serve when ready.