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Vegetarian, South and mountains

Potato gratin with porcini mushrooms

Potato gratin with porcini mushrooms is a vegetarian dish for 4 people, ready in 1 hour 20 minutes, rated easy, for €3.40 per serving. The key to getting it right is searing the mushrooms dry before adding them, so they keep all their flavor in the cream.

Porcini season is here, so I'm suggesting a creamy potato gratin that smells like the forest.

Potato gratin with porcini mushrooms
Total time
1 h 20
Difficulty
Easy
Cost per person
€3.40
Calories per person
380 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This gratin pairs soft, melting potatoes with the woodsy flavor of porcini mushrooms, all wrapped in a cream that coats every slice. The top turns golden and slightly crisp while the inside stays soft, and the kitchen fills with that forest smell as the mushrooms brown in the butter.

This is a dish to make when porcini mushrooms show up at the market, in fall or winter, for a comforting weeknight dinner or a Sunday family lunch. Kids like it as much as adults do, since the cream softens the mushroom flavor and potatoes are always a hit at the table.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Garlic 2 cloves
  • Parsley 4 sprigs
  • Green salad 1

Frozen foods

  • Frozen or fresh porcini mushrooms 300 g

Dairy

  • Heavy cream 25 cl
  • Milk 25 cl
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and cut them into thin slices without rinsing them.

    The starch left on the slices thickens the cream naturally on its own.

  2. Brown the porcini mushrooms in a hot pan with a knob of butter, add the chopped garlic and parsley. 8 min

    Season with salt only at the end, salt makes mushrooms release water and stops them from browning.

  3. Mix the cream, milk, nutmeg, salt and pepper, then rub a baking dish with a garlic clove and butter it.

    Taste the raw mixture, it should taste slightly too salty since the potatoes will absorb it.

  4. Layer the potato slices and mushrooms in the dish, then pour the creamy mixture over the top.

    The liquid should almost reach the top layer, but not more.

  5. Bake at 180°C until the top is golden and a knife slides in easily, serve with a green salad. 55 min

    Cover with foil for the first twenty minutes so the top doesn't brown too soon.

Our tips to get it right

  • Slice the potatoes evenly, with a mandoline if you have one, so they cook at the same rate throughout the dish.
  • Use a wide dish rather than a deep one, the potatoes cook faster and the top has more surface area to brown.
  • If you're using frozen porcini mushrooms, don't thaw them before sauteing, they'll release less water and stay firmer.

The variations

  • Swap the porcini for button mushrooms or oyster mushrooms if you can't find them, the gratin will be slightly less fragrant but just as tender.
  • For a lighter version, replace half the heavy cream with extra milk, the result will be less rich but still creamy.
  • For a quick weeknight meal with kids, make the gratin the day before and simply reheat it in the oven the next day, the porcini flavor only gets better.

What to serve it with

  • Green salad with vinaigrette
  • Roast meat or poultry
  • Dry white wine or apple juice

Storage

The gratin keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave so it gets crisp again.

Questions about this dish

Can I use frozen porcini mushrooms instead of fresh ones?

Yes, frozen porcini work very well and are often more practical. Sear them dry or with a little butter without thawing first, they'll release their water as they cook.

Can this gratin be made ahead of time?

Yes, you can assemble it the day before and keep it raw in the fridge, then bake it the next day with a few extra minutes of cooking. You can also bake it fully and reheat it in the oven.

Why shouldn't you rinse the potato slices?

The starch on the surface of the potatoes naturally thickens the cream as it cooks. If you rinse them, the gratin will be runnier and less creamy.

Which potato variety works best for this gratin?

Choose a firm variety that holds its shape when cooked, like Yukon Gold or a similar waxy potato. It absorbs the cream without falling apart into mash.

How long does it take to make a potato gratin with porcini mushrooms?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a potato gratin with porcini mushrooms?

About 380 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato gratin with porcini mushrooms cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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