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Delicious mushroom gratin with creamy sauce and golden topping

Ruth’s Chris Creamy Mushroom Gratin

A rich and creamy mushroom gratin that brings the comforting flavors of Sunday dinners to your table.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Mushroom Base
  • 1 lb mushrooms, sliced (cremini or white)
  • 2 tbsp butter Unsalted helps control salt.
  • 2 cloves garlic, minced Fresh garlic gives bigger flavor.
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese For flavor and seasoning.
  • 1/2 cup shredded Gruyère or Swiss cheese Gruyère melts beautifully.
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  • Extra for topping Parmesan and Gruyère For a crisp topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Butter a medium baking dish and set it aside.
  2. In a skillet over medium heat, melt the butter until it foams. Add the shallot and garlic; sauté until fragrant and soft, about 1–2 minutes.
  3. Add the sliced mushrooms to the skillet. Let them sit and sizzle for a minute, then stir. Cook until they release their juices and the liquid mostly evaporates, about 6–8 minutes.
  4. Season the mushrooms with salt, pepper, and thyme. Stir so the herbs coat the mushrooms.
  5. Pour in the heavy cream and bring it to a gentle simmer. Allow it to thicken slightly.
  6. Remove the pan from heat and stir in the Parmesan and Gruyère until the mixture is smooth and creamy.
  7. Transfer the mushroom mixture to your prepared baking dish, smooth the top, and sprinkle extra Parmesan and Gruyère evenly.
  8. Bake for 25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container for 3–4 days in the fridge or freeze in a shallow container for up to 2 months. Reheat in a 325°F oven until bubbly to protect texture.