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Potato and Mushroom Gratin

 Potato and Mushroom Gratin
“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
8 ServingsPrep: 20 min. Bake: 55 min.

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.

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Potato and Mushroom Gratin (continued)

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.