Simple Potato Recipes To make at Home

The Italian Vegetable Cookbook

Potato and Mushroom Gratin

When I first had this dish in Piedmont, it was made with earthy porcini mushrooms. Since they are hard to find here, I substitute a mix of cultivated varieties, such as shiitake, cremini, and white.

The sautéed mushrooms are mixed with cream and milk to form a sauce for the potato slices. I like to serve this luscious casserole as a side dish for a roast, but with its sprinkling of cheese, it is rich enough to be a main dish with a salad.

Serves 8

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces shiitake mushrooms, cleaned, stems discarded, and sliced
  • 8 ounces cremini or white mushrooms, cleaned, trimmed, and sliced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2½ pounds waxy potatoes, such as Yukon Golds, peeled and cut into ⅛-inch-thick slices
  • ½ cup freshly grated Parmigiano-Reggiano

Method

Preheat the oven to 375°F. Butter a 13-×-9-×-2-inch baking dish.

Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring often, until the liquid they release evaporates, about 5 minutes. Add the garlic and salt and pepper to taste and cook for 5 minutes, or until the mushrooms are golden. Stir in the cream and milk and bring to a simmer. Remove from the heat.

Spread one third of the potato slices in the baking dish. Sprinkle lightly with salt. Add half of the mushrooms and liquid. Make a second layer with half of the remaining potatoes, season with salt, and top with the remaining mushrooms and liquid. Arrange the remaining potatoes on top and sprinkle them with salt and pepper to taste. Sprinkle with the cheese.

Bake the gratin for 45 to 60 minutes, until the potatoes are tender and the top is browned. Let rest for 5 minutes before serving.

The Italian Vegetable Cookbook

Potato and Mushroom Gratin

When I first had this dish in Piedmont, it was made with earthy porcini mushrooms. Since they are hard to find here, I substitute a mix of cultivated varieties, such as shiitake, cremini, and white.

The sautéed mushrooms are mixed with cream and milk to form a sauce for the potato slices. I like to serve this luscious casserole as a side dish for a roast, but with its sprinkling of cheese, it is rich enough to be a main dish with a salad.

Serves 8

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces shiitake mushrooms, cleaned, stems discarded, and sliced
  • 8 ounces cremini or white mushrooms, cleaned, trimmed, and sliced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2½ pounds waxy potatoes, such as Yukon Golds, peeled and cut into ⅛-inch-thick slices
  • ½ cup freshly grated Parmigiano-Reggiano

Method

  • Preheat the oven to 375°F. Butter a 13-×-9-×-2-inch baking dish.
  • Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring often, until the liquid they release evaporates, about 5 minutes.
  • Add the garlic and salt and pepper to taste and cook for 5 minutes, or until the mushrooms are golden. Stir in the cream and milk and bring to a simmer. Remove from the heat.
  • Spread one third of the potato slices in the baking dish. Sprinkle lightly with salt.
  • Add half of the mushrooms and liquid. Make a second layer with half of the remaining potatoes, season with salt, and top with the remaining mushrooms and liquid.
  • Arrange the remaining potatoes on top and sprinkle them with salt and pepper to taste.
  • Sprinkle with the cheese.
  • Bake the gratin for 45 to 60 minutes, until the potatoes are tender and the top is browned.
  • Let rest for 5 minutes before serving.