Mushroom and Potato Gratin with Thyme and Parmesan

Using a combination of wild and cultivated mushrooms, such as chanterelle, cremini and white button, gives this gratin a deep earthiness that enhances the buttery Yukon Gold potatoes. Savory garlic, luxurious cream, fragrant thyme and salty Parmigiano-Reggiano cheese bring increased dimension to the dish.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Mushroom and Potato Gratin with Thyme and Parmesan
Review 1 for Mushroom and Potato Gratin with Thyme and Parmesan
5 out of 5
5 out of 5
RaquelM
,Auberry
,Ca
July 23, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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family fav!
July 23, 2014
This is a fantastic potato gratin! It is labor intensive, but worth the effort. I've doubled it and it's great in a 13x9 pan. It's devoured every time I make it, it's the first to go. I've brought it to potlucks and am always asked for the recipe. Perfect with holiday roasts and hams.
Pros: Yield, Will Make Again
Cons: Lengthy
Review 2 for Mushroom and Potato Gratin with Thyme and Parmesan
5 out of 5
5 out of 5
HomeCook78
,Long Beach
,CA
December 26, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Scraped the Pan Clean
December 26, 2013
I have kids who won't eat mushrooms so I just left them out and followed the recipe without them.
I also didn't have a mandolin to cut the potatoes, but the cheese grater had a long thin side and I sliced them perfect on that. (Tip. wear mitts so you don't grate your knuckles.)
Other than the prep taking a little bit of time, it was wonderful. People were lovingly spoon fighting over who was get the last ounce of potatoes in the pan. Yummy!
Pros: Will Make Again
Cons: Lengthy