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

Potato and Mushroom Gratin Recipe

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

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 16, 2014

"I made this tonight and it was amazing. I used fresh mushrooms and cheddar, because it was what I had on hand. I will try it with the Swiss next time. It's a keeper!"

MY REVIEW
Reviewed Jun. 13, 2014

"Recipe saved! Look fwd. to making soon as my family loves potatoes, cheese, mushrooms. Thank You for sharing, TOH!! J. Will have to curb portion for self since I must watch carbs."

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!!"

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