potato, mushroom, and carrot gratin
Curated Farm Bags include the main ingredients in this recipe!
You can't go wrong with a homemade gratin! A simple and delicious dish that compliments your holiday meats. This quickly becomes a go-to recipe for the winter months.
5 tablespoons olive oil, divided
2.5 pounds butterball potatoes, peeled, cut lengthwise into 1/8 inch thick slices
2 pounds carrots, peeled, cut lengthwise, and sliced
1.5 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini mushrooms, sliced
Step 1: Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in the dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
Step 2: Sprinkle thyme and garlic slices over gratin. Toss mushrooms in a medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around the edge of the dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD Can be made 1 day ahead. Cool 1 hour in the dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to the rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.
The recipe and image are courtesy of Bon Appetit