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Yukon Gold Potato and Wild Mushroom Gratin

posted in: Lunch, Potato 0

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  • 6 tablespoons (3/4 stick) butter
  • 12 ounces assorted fresh wild mushrooms, sliced
  • 3 pounds Yukon Gold potatoes
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 2 cups heavy whipping cream
Servings: 8

  1. Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.

Estimated Nutrient Breakdown:

Calories: 3,434.49
Weight: 2,272.90g
Total Fat: 248.31g
Saturated Fat: 153.78g
Trans-Fat: 2.79g
Monounsaturated Fat: 68.82g
Polyunsaturated Fat: 9.74g
Protein: 43.22g

Cholesterol: 835.30g
Sodium: 3,791.08g
Calcium: 553.97g
Magnesium: 395.27g
Potassium: 7,851.35g
Iron: 22.78g
Zink: 7.56g
Phosphorus: 1,287.85

Vit A: 2,539.59
Vit B1: 1.25
Vit B2: 1.72
Vit B3: 28.48
Vit B6: 4.30
Vit B12: 1.00
Vit D: 900.85
Vit E: 900.85
Vit K1: 49.87


Caution: Sulfites
Health Notes: Sugar-Conscious,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box smart constituent.

Author: Epicurious
Tags: Wild Food Box,Yukon,Potato

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