Bistro Style Mushroom + Potato Gratin {vegetarian}
Recently I acquired some older but “new to me” cookbooks….thank u Lois!
Needless to say I dug right in and I’ve been eagerly going through them in search of new ideas and inspiration.
My gawd flipping through cookbooks makes me hungry! LOL
I’m really looking forward to testing some of the recipes that caught my eye, they sound amazing.
Of course, I’ll be sure to share the best finds here on the blog so that you can enjoy them with me.
This is one of the recipes I tried recently.
I tweaked it a bit to simplify it, but basically stuck to the original. It turned out fantastic.
If you love potatoes gratin, this dish is a delicious twist on the original.
Serve it up as a side to some grilled chicken or other meats. Or help yourself to a bigger serving and have it for lunch with a nice side salad.
Enjoy and stay safe…
Bistro Style Mushroom + Potato Gratin
Prepare your ingredients
 Heat oil in pan, sauté mushrooms and onions until soft, splash with wine, add garlic and herbs, cook 2 min
Remove from heat, stir in half the cream and half the parmesan
 Arrange potato slices on top, pour broth over them and then top with remaining cream and cheese
 Bake at 350F for 40 min, then at 375F for 10 minutes more. Cool 10 minutes then dig in and enjoy!
Here’s the full recipe….
Bistro Style Mushroom + Potato Gratin
Ingredients
- 1 1/2 tbsp olive oil
- 1 container cremini mushrooms (8 oz / 227 g) sliced
- 1 medium onion thinly sliced
- dash of salt + pepper
- splash of white wine
- 3 medium cloves garlic minced
- 1 tbsp fined chopped fresh rosemary
- 1 tbsp finely chopped fresh parsley
- 3 medium potatoes peeled and thinly sliced
- 3/4 cup whipping cream
- 1 cup grated parmesan
- 3/4 cup vegetable or chicken broth
Instructions
- Preheat oven to 350 F.
- Heat oil in an oven proof pan over high heat.Add mushrooms and onions, season with salt and pepper, and cook 4 min.
- Add wine and cook 2 minutes.Stir in garlic and herbs and cook on medium heat for 2 minutes more, then remove pan from heat.
- Stir in about half of the grated cheese and half of the cream.
- Arrange the potatoes slices over the mushroom mixture.Pour the broth over the potatoes, then top with remaining cream and parmesan cheese.Season with salt and pepper.
- Bake uncovered in oven for 40 minutes then turn up heat to 375 F and bake 10 minutes more.Cool 10 minutes before serving.Serve as a side to chicken or beef (or enjoy it as a light lunch with a side salad).
*this recipe was adapted from one I found in the cookbook “Caprial’s Bistro Style Cuisine”
This Post was featured at:
CREATE BAKE GROW & GATHER PARTY # 467 @ Shabby Art Boutique
OUR MINI LINKY PARTY #328 @ Our Mini Family
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12 Comments
Pat
This looks fabulous! I love both mushrooms and potatoes
Mary
They work really well together in this dish, give it a try! thanks for taking a moment to comment, always appreciated.
Helen at the Lazy Gastronome
I love mushrooms – any kinds, any way!! Stopping by from the Fiesta Friday party –
Mary
Me too, I love all of them! You will enjoy this one as you can definitely taste the delicious mushrooms. thanks for dropping in, have a great week!
Liz
Looks delicious! Thank you for bringing it to Fiesta Friday.
Helen at the Lazy Gastronome
Thanks for sharing at the What’s for Dinner party – Have a fabulous week.
Celyn
This looks amazing! I’ve been wanting to make a gratin for the longest time but never got around to doing so. Thank you for sharing this recipe!
Life is a Shoe
Kerryanne
I’m hungry just looking at it Mary… yummo!!
Thank you for sharing your recipe for bistro style mushroom and potato gratin at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at tomorrow’s party and pinning too.
Hugs,
Kerryanne
Mary
that’s great news and much appreciated, thank you! Honestly I could so easily eat this entire dish myself, it’s delish!
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Maureen
I love potatoes! This looks so yummy. Did you leave me some leftovers?! I hope you are having a great week so far!
Maureen | http://www.littlemisscasual.com