Best 3 Potato And Mushroom Gratin Nigella Lawson Recipes

Indulge in a culinary delight with Nigella Lawson's delectable Potato and Mushroom Gratin recipe. This classic French dish combines the earthy flavors of mushrooms with the creamy richness of potatoes, enveloped in a golden crust. Prepared with a simple yet elegant blend of ingredients, this dish is sure to impress your family and friends.

Nigella's recipe offers two variations: a vegetarian version featuring a medley of mushrooms, and a meat lover's version that incorporates succulent pieces of bacon. Both variations promise a flavorful and satisfying experience.

The vegetarian gratin showcases a symphony of mushrooms, including earthy shiitake, meaty portobello, and delicate oyster mushrooms, sautéed to perfection and complemented by aromatic garlic and thyme. The meaty variation adds crispy bacon, providing an extra layer of savory goodness.

The potatoes, thinly sliced and arranged in layers, provide a soft and creamy base for the gratin. Enriched with a mixture of cream, milk, and grated Parmesan cheese, the sauce envelops the potatoes and mushrooms, creating a luscious and velvety texture.

This dish is not only a feast for the taste buds but also a visual delight. The golden brown crust, achieved through a combination of breadcrumbs and melted butter, adds an enticing crunch and a beautiful color contrast to the creamy interior.

Whether you opt for the vegetarian or meaty version, Nigella's Potato and Mushroom Gratin promises to deliver a comforting and satisfying meal. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

CREAMY POTATO GRATIN

Creamy Potato Gratin image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 7

Ingredients

4 1/2 pounds all-purpose potatoes
2 cups whole milk
2 cups heavy cream
1 onion, peeled
2 cloves garlic, minced
1 tablespoon salt
Approximately 1/4 cup unsalted butter

Steps:

Preheat the oven to 500 degrees F.
Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)

Potato and Mushroom Gratin (Nigella Lawson) image

Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs baking potatoes, thinly sliced
1 1/2 cups milk
3 tablespoons white wine
salt
pepper
2 tablespoons butter
2 teaspoons garlic-infused olive oil
8 ounces cremini mushrooms, finely sliced to make 4 cups

Steps:

Preheat oven to 425°; butter a shallow baking dish or gratin.
Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

POTATO AND SHIITAKE MUSHROOM GRATIN

Potato and Shiitake Mushroom Gratin image

Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.

Provided by Annacia

Categories Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons butter
1 1/2 lbs mushrooms, chopped
1 1/2 lbs fresh shiitake mushrooms, stemmed and coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
salt
ground black pepper
2 cups chicken broth
3 lbs baking potatoes, scrubbed
2 cups parmesan cheese
2 cups heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half cream

Steps:

Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
Add garlic, thyme, and rosemary; saute; 1 minute.
Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
Season with salt and pepper. Cool.
Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
Butter a 13x9x2 inch baking dish.
Peel potatoes, and cut into 1/8 inch slices.
Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
Top potatoes with half of the mushroom mixture.
Sprinkle 1/3 of the cheese over mushrooms.
Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
Arrange remaining potatoes atop cheese.
Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
Cover loosely with foil.
Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
Uncover, using metal spatula, press on potatoes to submerge.
Sprinkle remaining cheese over potatoes.
Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

Tips:

Use a good quality cheese that melts well. A blend of Gruyère and Parmesan is a classic choice, but you can also use other cheeses such as Cheddar, Fontina, or Gouda.
Slice the potatoes thinly so that they cook evenly.
Sauté the mushrooms until they are browned and tender.
Use a heavy-bottomed baking dish to prevent the gratin from burning.
Bake the gratin until the potatoes are tender and the cheese is golden brown.
Let the gratin rest for a few minutes before serving so that it sets.

Conclusion:

Potato and Mushroom Gratin is a classic French dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With its creamy, cheesy sauce and tender potatoes, this gratin is sure to be a hit with your family and friends.