HomeCasserolesPotato CasserolesAu Gratin Potatoes
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
Reviews
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!
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.
No comment left
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!
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.
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!!
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.
No comment left