Best 16 Mushroom Potato Gratin Recipes

WILD MUSHROOM AND POTATO GRATIN

Steps:

• Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
• Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
• In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
• Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

POTATO AND MUSHROOM GRATIN

Steps:

• 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.

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
• Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

POTATO AND PORTOBELLO MUSHROOM GRATIN

Steps:

• Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
• Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
• Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
• Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

POTATO AND MUSHROOM GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
• In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
• Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
• Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
• Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)

Steps:

• Preheat oven to 425°; butter a shallow baking dish or gratin.
• Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
• Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
• Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
• Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN

Steps:

• Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
• Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
• Set oven to 375 degrees (oven rack to second-lowest position).
• Butter a 3-4 quart casserole dish.
• In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
• Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
• Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
• The sprinkle ONE-THIRD of both cheeses over the mushrooms.
• Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
• Make one more layer with the remaining potatoes.
• Top with remaining cheeses.
• Pour any leftover whipping cream evenly over the top and cover tightly with foil.
• Make for 45 minutes.
• Increase the oven temperature to 400 degrees.
• Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
• Let stand for 15 minutes before serving (the mixture will thicken upon standing).

POTATO AND SHIITAKE MUSHROOM GRATIN

Steps:

• Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
• Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
• Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
• In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
• Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.

POTATO AND SHIITAKE MUSHROOM GRATIN

Steps:

• Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
• Add garlic, thyme, and rosemary; saute; 1 minute.
• Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
• Season with salt and pepper. Cool.
• Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
• Butter a 13x9x2 inch baking dish.
• Peel potatoes, and cut into 1/8 inch slices.
• Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
• Top potatoes with half of the mushroom mixture.
• Sprinkle 1/3 of the cheese over mushrooms.
• Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
• Arrange remaining potatoes atop cheese.
• Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
• Cover loosely with foil.
• Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
• Uncover, using metal spatula, press on potatoes to submerge.
• Sprinkle remaining cheese over potatoes.
• Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

WILD MUSHROOM AND SWEET POTATO GRATIN

Steps:

• In a skillet saute mushrooms and shallots in olive oil until tender.
• Add chopped parsley,chicken broth, salt and pepper and mix together.
• In medium casserole dish place half of the sliced sweet potatoes, add half of the mushroom mixture, followed by half of the cheese.
• Continue one or more layer in the same order.
• Cover and bake at 425 degrees for 30 minutes.
• Uncover and bake for 20 more minutes.

POTATO AND SHIITAKE MUSHROOM GRATIN

Steps:

• Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
• Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
• Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

YUKON GOLD POTATO AND WILD MUSHROOM GRATIN

Steps:

• Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.

POTATO MUSHROOM GRATIN

Steps:

• Preheat the oven to 425°F/220°C/Gas 7.
• Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
• Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
• Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
• Bake, uncovered, until the top is golden and crusty, about 1 hour.
• Serve hot.

PURPLE POTATO, MUSHROOM AND FONTINA GRATIN

Steps:

• Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees F. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving.

MUSHROOM POTATO GRATIN -COURTESY MICHELLE BERNSTEIN-MARTINEZ-

Steps:

• Preheat the oven to 400 degrees with the rack in the upper half of the oven.
• Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
• Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
• Add the re-hydrated porcinis to the pan (if using) and sauté until the liquid from the mushrooms has evaporated.
• Season the mushrooms with salt and pepper.
• Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
• Use an oiled 3-quart baking dish.
• Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
• Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
• Cover with foil.
• Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours.
• Uncover and top with breadcrumbs and cook until golden, about 15 minutes.

MUSHROOM & POTATO GRATIN

Steps:

• 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.