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Potato and Mushroom Gratin Recipe
Potato and Mushroom Gratin Recipe photo by Taste of Home

Potato and Mushroom Gratin Recipe

Read Reviews (4)
4.75 4
Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 8 servings

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

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.

Directions

  1. In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes.
  2. 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.
  3. Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender. Yield: 8 servings.
Originally published as Potato and Mushroom Gratin in Simple & Delicious March/April 2010, p33

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.

Reviews for Potato and Mushroom Gratin(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 4, 2012

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!

MY REVIEW
Reviewed Jan. 10, 2012

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.

MY REVIEW
Reviewed Jul. 24, 2011

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!!

MY REVIEW
Reviewed Apr. 24, 2011

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.

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