Mushroom & Potato Gratin

Mushroom & Potato Gratin

No Photo

Have you made this?

 Share your own photo!

Cathy Gillespie


Use a variety of mushrooms if you like, it will deepen the flavor.


☆☆☆☆☆ 0 votes



  • 3 Tbsp
    unsalted butter, softened, divided
  • 1 Tbsp
    olive oil
  • 1 lb
    mushrooms, sliced
  • 2 clove
    garlic, minced
  • ·
    salt and pepper
  • 2 Tbsp
    parsley, chopped
  • 1 c
    chicken broth
  • 1 c
    heavy cream
  • 2 1/2 lb
    russet potatoes
  • 1 Tbsp
    thyme, chopped
  • 1/2 c
    gruyere, finely grated

How to Make Mushroom & Potato Gratin


  1. Preheat oven 375. Using 1 TBS butter 9x13 pan.
  2. In a 12" sauté pan heat 1 TBS butter and oil over medium heat until the butter foams. Add the mushrooms and garlic. Sprinkle with 1/2 tsp salt and stir with wooden spoon until the mushrooms start to release their moisture and begin to shrink, 2-3 minutes. Increase the heat to medium high so that you hear a steady sizzle; stir occasionally. In about 5 minutes, when the liquid evaporates and the mushrooms start to brown, give just an stir with the spoon to allow the mushrooms to brown nicely, cooking them another 2-4 minutes. Turn off the heat and toss the mushrooms with parsley and a few grinds of pepper.
  3. Transfer the mushrooms to a bowl and return the pan to med-hi heat. Pour in the broth and scrape the pan until most of the browned bits are released into the broth. Combine the broth with the cream in a measuring cup; set aside.
  4. In a large bowl, toss the potatoes with thyme, 2 1/2 tsp salt and several grinds of pepper. Overlap half the potato slices in two even layers to cover the bottom of the prepared dish. Distribute the mushrooms over the potatoes. Cover the mushrooms with two more overlapping layers of the remaining potatoes. Pour the broth and cream mixture over the potatoes. Sprinkle evenly with cheese.
  5. Cover the gratin with foil and bake 30 minutes. Uncover and press the potatoes down with a spatula. Bake uncovered, rotating the pan occasionally for even browning, until the top is browned and the potatoes are tender when tested with a fork. Let the gratin sit for about 15 minutes before serving.

Printable Recipe Card

About Mushroom & Potato Gratin

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American

Leave a Comment

17 Refreshing Recipes with Mint

17 Refreshing Recipes with Mint

Have an abundance of mint in your garden? These mint-tastic recipes are the answer! Bursting with fresh mint leaves, these refreshing summer dinner recipes are sure to be a hit. From grilled goodies to fresh salads to yummy vegetarian options, mint works with them all! Not only are they easy to make on a hot […]

17 Healthy Summer Dinner Recipes

17 Healthy Summer Dinner Recipes

These light and fresh dinner recipes are perfect for hot summer nights. Full of flavor and easy on your waistline, the entire family is going to love these healthy recipes. Salads, grilled chicken, salmon, and more make for delicious healthy meal options to make this summer.

Recipes for an Easy and Tasty Family Picnic

Recipes for an Easy and Tasty Family Picnic

Looking for an activity to do with the family? Have a picnic! Whether it’s in a local park or just in your yard, on a nice summer day take your meal outside. I’ve put together a menu of easy recipes for a family picnic everyone will enjoy. “Hot, humid summers in the heartland call for […]