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Potato and Mushroom Gratin Recipe

Potato and Mushroom Gratin Recipe photo by Taste of Home

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“Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!” Laurie LaClair - North Richland Hills, Texas

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Potato and Mushroom Gratin Recipe

Prep: 20 min. Bake: 55 min.

Yield: 8 Servings

20 55 75

Ingredients

2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 shallots, finely chopped
1 tablespoon olive oil
2 tablespoons marsala wine
3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 cup (4 ounces) shredded Swiss cheese
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1-1/2 cups heavy whipping cream
1 tablespoon butter, cubed
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes.
Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper.
Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 426 calories, 25 g fat (15 g saturated fat), 81 mg cholesterol, 326 mg sodium, 41 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Potato and Mushroom Gratin in Simple & Delicious March/April 2010, p33

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

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Potato and Mushroom Gratin

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Reviewed on Mar. 04, 2012 by scrapo

Good! Used cheddar cheese instead of swiss (not a big swiss fan) and used onions. Took alot longer to cook and did leave kinda a weird smell in the house, but otherwise yummy!

Reviewed on Jan. 10, 2012 by pdjones

Heavenly!! Husband says mmmmmm. Used fresh mushrooms and onion and baked it in a bigger dish. This goes on our "favorites" list! Thank you so much.

Reviewed on Jul. 24, 2011 by BrittneyR

I used Monterey Jack in place of the Swiss, because I am not a huge Swiss fan. I also used fresh mushrooms and onions in place of the shallots. This was very taste and looked fabulous! I will defintely be making again!!

Reviewed on Apr. 24, 2011 by Yvette Kindschi

For first try, made to exact recipe. Next time: use fresh mushrooms. Either par cook potatoes or add another 1/2 hour to bake time. More cheese, less whip cream would work too. I'll try it in my own version next time and know it will fit our needs better.