by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
With two young kids at home and a never-ending schedule, I am usually all about fast and easy recipes. But on weekends I try to slow down and spend some time in the kitchen creating my favorite foods that I don’t have time for during the week. This recipe, my friends, is one of them! There are a few steps of preparation and the potatoes need to cook for awhile in the oven, but the incredible flavor in these creamy potatoes is without a doubt worth the wait! How could you possibly go wrong with layers of thinly sliced potatoes, sauteed mushrooms and shallots, shredded Gruyere cheese, and a garlic infused cream sauce? Yum!!
Thanks Alyssa for allowing me to crash The Recipe Critic for a day! I’ll see you again here in a few weeks, but until then I hope you’ll visit me at Love Grows Wild and check out my latest projects and recipes!
Potato and Mushroom Gratin
Ingredients
- 2 pounds russet potatoes
- 2 cups heavy whipping cream
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 8 ounces mushrooms sliced
- 2 shallots finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup Gruyere cheese shredded
Instructions
- Preheat oven to 350 degrees and butter the bottom and sides of a 3 quart baking dish. Peel and very thinly slice potatoes and place them in a bowl of cold water. The water will keep them from browning!
- Heat a large skillet over medium heat with butter and olive oil. Add mushrooms and shallots and cook, stirring occasionally, until tender. In a large saucepan, add cream, whole garlic cloves, salt, pepper, and nutmeg and stir to combine. Bring to a boil over medium-low heat and remove from heat. Use a slotted spoon to remove the garlic cloves from the cream.
- Drain the potatoes well and season with salt and pepper to taste. Layer half the potatoes in the baking dish, slightly overlapping each other. Then spoon half of the mushrooms and shallots over the potatoes. Sprinkle half of the cheese on top and repeat the layers.
- Pour the cream sauce over all the potatoes and cover the dish with foil. Bake covered at 350 degrees for 45 minutes. Uncover and bake for another 25-30 minutes until potatoes are tender and tops of potatoes are golden brown. All to rest for 10-15 minutes before serving.
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Flavor was amazing! Potatoes were just barely done and it was quite soupy. Any suggestions? I was thinking of cooking in the foil covered state for at least another 5 minutes. And maybe not soaking the potatoes in water, so that they could hold onto their starch to thicken the sauce. Or maybe have it sit out of the oven a little longer. Really loved it, just want to fine tune it.
Taste was amazing! Potatoes were just barely cooked, and the sauce was super soupy. I’d love to make it again but want to address the issues. I thought I would cook with the foil cover for at least 5 more minutes. Maybe not put the potatoes in water so they preserve the starch that might thicken the sauce. Would love your comments.
This sound like a great recipe for the Holidays. What is the serving size?