Description
Creamy Porcini Mushroom & Gruyère Potato Gratin delivers rich layers of earthy porcini, melted cheese, and tender potatoes.
Ingredients
Scale
- 1 ounce dried porcini mushrooms
- ½ cup boiling water
- 1 tablespoon oil
- 6 ounces turkey bacon or beef bacon, diced
- 1 onion, thinly sliced
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and black pepper, to taste
- 1 cup heavy cream
- ½ cup milk
- A pinch of nutmeg
- ½ teaspoon truffle oil (optional)
- 2 pounds potatoes, sliced ⅛ inch thin
- 2 cups grated Gruyère cheese
- Fresh chopped herbs (parsley or chives)
Instructions
- Rehydrate the Porcini: Place the porcini mushrooms in a bowl and pour the boiling water over them. Let soak 20 minutes until softened. Remove the mushrooms, squeeze gently, and chop. Reserve the soaking liquid.
- Make the Mushroom “Bacon” Mix: Heat the oil in a skillet over medium heat. Add the diced turkey or beef bacon and cook until lightly browned, about 4–6 minutes. Add the sliced onion and sauté 5–7 minutes until soft. Stir in the chopped porcini, garlic, thyme, salt, and pepper. Cook 1 more minute, then remove from heat.
- Prepare the Cream Base: In a small saucepan, combine heavy cream, milk, strained porcini soaking liquid, nutmeg, and truffle oil. Warm gently until just simmering, then turn off the heat.
- Assemble the Gratin: Preheat the oven to 350°F (180°C). Pour a thin layer of the warm cream mixture into the bottom of an 8×8-inch baking dish. Layer half the potatoes evenly. Top with half the mushroom mixture. Add half the Gruyère. Repeat with the remaining potatoes, remaining mushroom mixture, and remaining cheese. Pour the rest of the cream mixture over the entire dish. Cover tightly with foil.
- Bake: Bake covered for 45–60 minutes, or until the potatoes are tender when pierced. You may let the gratin rest at room temp for up to 2 hours before browning if needed.
- Brown the Top: Remove the foil and bake uncovered for 15 minutes, or until the top is bubbly and golden.
- Serve: Let rest 10 minutes before cutting. Finish with fresh herbs for color and freshness.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg