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“Rich and hearty potato gratin with Parmesan and topped with crimini mushrooms and garlic. Good even made the day before and rewarmed in the oven.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Brush 13x9x2" glass or oval ceramic baking dish with 2 tablespoons oil.
  3. Arrange 1/2 of potatoes slightly overlapping in dish. Sprinkle with 1/2 teaspoons coarse salt and 1/4 teaspoons pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 tsp salt, 1/4 tsp pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times.
  4. Bake uncovered until potatoes are tender, adding additional cream by tablespoons if dry, about 45 minutes. Remove from oven; maintain oven temperature.
  5. Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup of cream; sprinkle with 1/4 cup of cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.
  6. Can make 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350 degree over, 10-15 minutes.

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