This potato gratin with oyster mushrooms is delicious as a main dish or becomes the most luxurious side dish! Potatoes baked like this are not boring! They have a delicate flavor, especially thanks to the long baking time in the oven. This gives the potatoes time to soak up the herby-creamy deliciousness and cook to perfection.
Seriously! If you haven't tried this potato gratin yet, you won't believe how good it is. Even I myself am always surprised at what a delicious meal can be created from these few humble ingredients. Tender potatoes in a creamy sauce, fragrant oyster mushrooms with herbs, topped with crispy potato chips with parmesan cheese!
What to serve gratin potatoes with oyster mushrooms with?
- Veal burgers with buckwheat
- Simple oven baked chicken with vegetables
- Impressive and aromatic pork roast with capers and sun dried tomatoes
- Mildly seasoned beef and tofu meatballs
Mushrooms are either loved or hated!
While I have a fairly neutral opinion of mushrooms, my husband looks at me in confusion whenever he discovers something in food that even remotely resembles a mushroom, and then I have no choice but to reassure him by saying "Honey, that's bacon." and pray that he finishes at least that bite.
But my dad, my goodness, that's another story. There, his passion for mushrooms and mushroom picking reaches manic proportions, where at the end of the season, when we see the filled jars of dried mushrooms from previous years, we beg him to leave some in the forest for others. No way. It's simply irresistible. And since the mushroom season is relatively short, my dad decided to grow mushrooms at home, and here we come to the amazing oyster mushroom.
Oyster mushrooms are relatively easy to grow at home , and we are harvesting them at home right now with success. And the first request is for "oyster potatoes".
What are oyster mushrooms?
Oyster mushroom is a mushroom that is very beneficial to our health, especially in its vitamin content. For example, it has a positive effect on blood cholesterol levels, reduces inflammation in the body and increases resistance to infectious diseases.
It is especially a very tasty mushroom that is really versatile! It is suitable not only for roasting but also for soup or stews. The most commonly used are the caps of the mushroom, but you can also use the stem, which is too tough for cooking. By drying and grinding the stem of the oyster mushroom, a powder is created that works well as a mushroom seasoning.
Oyster mushrooms are also often enjoyed by people who don't otherwise eat mushrooms, mainly because they have a mild taste and a firm texture even after cooking. And when roasted in butter with herbs or grilled with caraway seeds, it is irresistible!
Interested in other potato recipes? Try some of my favorite recipes:
What does gratin mean?
Gratinating is simply the process of creating a crispy crust on a baked dish. A crispy crust is usually created by grilling or simply broiling without covering the surface. Cheese or breadcrumbs are most often used for gratin.
Find out how to make the best gratin with breadcrumbs in this article: Cauliflower cheese bake with crispy breadcrumbs topping.
There's only one issue with gratin, and that's that it can dry out the food during baking. That's why gratin dishes are most often with cream or bechamel sauce.
Which cheese is best for gratin?
It is recommended to use a cheese that has enough fat and a strong flavor. The fat content should be around 45% and Parmesan, aged Gouda, Cheddar, Grana Padano, good quality Eidam or Emmental are all good choices. Keep any low-fat cheese below 30% fat in the cold kitchen. After baking such a low-fat cheese, and even worse, with added starch, you would achieve a completely different effect than a perfect flavor combination...
How to make potato gratin with oyster mushrooms?
First, our oyster mushrooms. Trim the caps from the mushrooms and cut them into thicker strips. Heat 2 tbsp of butter in a pan (it can brown slightly until nutty). Put in all the mushrooms and fry them on all sides. It's important not to stir the mushrooms too often, so that the pan doesn't get unnecessarily cold. This would cause the mushrooms to start to stew and all the flavor and juices from the mushrooms would cook out into the pan.
While the mushrooms are frying , prepare the potato mixture. Scrub the potatoes well and peel them if necessary. If the potatoes have a soft, clean skin, you can leave it on. Cut the potatoes into the thinnest possible slices and place in a large bowl.
Also slice the onion into thin slices. I usually quarter the onions lengthwise and then slice them. Also chop the garlic, finely or in slices, and add it to the bowl with the onions. Stir in the cream, add salt, pepper and half of the grated parmesan cheese. Mix everything in the bowl, ideally with your hands. This is the best way to separate the potato and onion slices.
To assemble : Place half of the potato mixture in a baking dish, spread the fried mushrooms evenly over it, top with the rest of the potato mixture and finally pour over all the cream from the bowl. Tightly cover the baking dish with foil and, if necessary, two layers so that the baking dish is well sealed and no steam escapes.
Bake in a hot oven at 180°C for 45 minutes covered with aluminum foil and another 15 minutes without the foil. The potatoes should be golden and crispy on the outside and creamy on the inside. They are best served while still warm and garnished with finely chopped parsley.
Can I prepare this potato gratin with oyster mushrooms in advance?
You can easily prepare this potato gratin in advance. You can either prepare it in a baking dish and store it in the fridge wrapped in aluminum foil. Or you can pre-bake them for half an hour in the oven and then let them cool.
Leftover potato gratin with oyster mushrooms is best reheated in a pan . Just cover the pan with a lid and in five minutes the dish is warmed through, while retaining the crispy top. You can also reheat them in the oven, but it takes much longer because of the time spent heating the oven.
TIPS:
– cremini mushrooms, button mushrooms or portobello mushrooms can also be used instead of oyster mushrooms
- when using other mushrooms it is important to cut them into larger pieces, fry them in hot butter and salt them after frying, otherwise the salt will draw water out of the mushrooms and they will start to stew
- you can also improve the dish by dry roasting the mushrooms in a pan : just heat the pan dry and place the sliced mushrooms or mushrooms on it, ideally weighting them down, turn them over after a few minutes, let them roast again and then add the butter and continue according to the recipe
- the dry roasting will give the mushrooms a more pronounced flavor and aroma
Recipe
Recipe for 3-4 servings
Potato gratin with oyster mushrooms
Ingredients:
- 750 g potatoes, ideally boiled type B
- 500 g oyster mushrooms
- 1 onion
- 1-2 cloves of garlic
- 2 tbsp of butter
- 1 tsp Provençal spice mix
- 20 g Parmesan or Grana Padano cheese
- 200 ml heavy whipping cream (31-33% fat)
- 2 tsp salt
- pepper to taste
- parsley for garnish
Instructions:
- Clean the oyster mushrooms and cut them into thicker strips. Heat 2 tbsp butter in a pan and fry the mushrooms on all sides.
- Season the fried mushrooms with 0,5 tsp salt and add a teaspoon of the Provençal spice mixture.
- While the oyster mushrooms are frying , prepare the potatoes. Clean them and peel them if necessary. Cut the potatoes into thin slices and place in a large bowl.
- Add the thinly sliced onion and finely chopped or sliced garlic to the bowl with the potatoes.
- Next, add 10 g finely grated Parmesan cheese, 1,5 tsp salt, pepper to taste, heavy cream and mix everything very well.
- Place half of the potato mixture in a baking dish (size 20x25 cm), spread the fried oyster mushrooms evenly over it, top with the rest of the potato mixture and finally pour over all the heavy cream from the bowl.
- Smooth the surface flat and grate the remaining parmesan cheese.
- Tightly cover the baking dish with aluminum foil and two layers if necessary, so that the baking dish is well sealed.
- Bake the potatoes in a hot oven at 180°C for 45 minutes covered with aluminum foil and another 15 minutes without the foil.
- The potato gratin should be golden and crispy on the outside and creamy on the inside. They are best when still warm and garnished with finely chopped parsley.
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