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Potato and Mushroom Gratin Recipe

Potato and Mushroom Gratin Recipe

“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. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Potato and Mushroom Gratin

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Angiem3008 User ID: 7771392 106804
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!"

Joscy User ID: 2694585 188425
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."

scrapo User ID: 2908723 211531
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!"

pdjones User ID: 995012 186524
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."

BrittneyR User ID: 5831536 211530
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!!"

Yvette Kindschi User ID: 5949315 189599
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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