Nutritional Analysis per serving (6 servings)Powered by
A classic creamy mushroom-potato gratin recipe, with cremini mushrooms and plenty of cheese. Make sure to peel and slice the potatoes at the last minute, and don’t soak them in water or you will remove all the starch, which helps thicken the gratin.
1Preheat the oven to 400°F. In a stockpot or large saucepan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until softened, about 4 minutes. Add the mushrooms, thyme, and pepper and cook until the mushrooms are tender, about 5 minutes. Scrape into a bowl.
2Put the potatoes, broth, cream, and bay leaves into the stockpot and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender, about 10 minutes. Remove the bay leaves.
3Transfer the mixture to a 1 1/2-qt baking dish. Sprinkle with the cheese. Bake until bubbling and golden brown, about 20 minutes. Let cool for about 5–10 minutes before serving.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.