Menu
Scalloped Potatoes with Mushrooms Scalloped Potatoes with Mushrooms
Potato and Mushroom Gratin Potato and Mushroom Gratin
Scalloped Potatoes with Cheese Scalloped Potatoes with Cheese
Cheese Scalloped Potatoes Cheese Scalloped Potatoes
Scalloped Cheese Potatoes Scalloped Cheese Potatoes
Scalloped Potatoes with Ham & Cheese Scalloped Potatoes with Ham & Cheese
Scalloped Potatoes and Onions Scalloped Potatoes and Onions
Cheddar-Mushroom Stuffed Potatoes Cheddar-Mushroom Stuffed Potatoes
Broccoli Scalloped Potatoes Broccoli Scalloped Potatoes
Scalloped Potatoes & Ham Scalloped Potatoes & Ham
Scalloped Potatoes with Ham Scalloped Potatoes with Ham
Cheddar Mushroom Potatoes Cheddar Mushroom Potatoes
Gruyere Mashed Potatoes Gruyere Mashed Potatoes
Scalloped Potatoes and Veggies Scalloped Potatoes and Veggies
Sausage Scalloped Potatoes Sausage Scalloped Potatoes
Baked Scalloped Potatoes Baked Scalloped Potatoes
Scalloped Potatoes au Gratin Scalloped Potatoes au Gratin
Cheesy Scalloped Potatoes & Ham Cheesy Scalloped Potatoes & Ham
Beef and Mushrooms with Smashed Potatoes Beef and Mushrooms with Smashed Potatoes
Ham and Scalloped Potatoes Ham and Scalloped Potatoes

Mushroom-Gruyere Scalloped Potatoes

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 1 hour + standing

Makes

10 servings

Updated: Jan. 01, 2024
When I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. —Nadine Mesch, Mount Healthy, Ohio
Mushroom-Gruyere Scalloped Potatoes
Mushroom-Gruyere Scalloped Potatoes Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 6 tablespoons butter, divided
  • 1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms
  • 1 tablespoon sherry, optional
  • 5 tablespoons all-purpose flour
  • 3 cups half-and-half cream
  • 3 tablespoons minced fresh rosemary
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups shredded Gruyere cheese
  • 2 pounds red potatoes, thinly sliced
  • 1/2 teaspoon paprika

Directions

  1. Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer. Remove from pan.
  2. In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat.
  3. Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.
  4. Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts

3/4 cup: 442 calories, 29g fat (18g saturated fat), 104mg cholesterol, 599mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 20g protein.