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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
  • 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 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.
Nutrition Facts
3/4 cup: 426 calories, 25g fat (15g saturated fat), 81mg cholesterol, 326mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 11g protein.

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Reviews

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Average Rating:
  • Angiem3008
    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!

  • Joscy
    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.

  • AandEMom
    Mar 18, 2013

    No comment left

  • scrapo
    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!

  • pdjones
    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.

  • BrittneyR
    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!!

  • Yvette Kindschi
    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.

  • beezer01370
    Mar 13, 2010

    No comment left