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Hello friends! I’m Liz from Love Grows Wild, and I am so excited to be back sharing another delicious recipe with you! This Potato and Mushroom Gratin is one of my favorite side dishes and is well-worth the time it takes to create these creamy, cheesy, perfect potatoes! Be sure to save this recipe for holidays because it is definitely a crowd-pleaser!
Potato and Mushroom Gratin on a white plate by Love Grows Wild for The Recipe Critic

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!!

Potato slices in a white baking dish by Love Grows Wild for The Recipe Critic
Potato and Mushroom Gratin ready to be put in the oven by Love Grows Wild for The Recipe Critic
The potatoes bake for 45 minutes covered with foil, then another 25-30 minutes uncovered to allow the tops of the potatoes to get perfectly browned. The potatoes are soft and tender and full of flavor and the mushrooms are a delicious addition to the dish. Not a fan of mushrooms? No problem! Just leave them out. Can’t find Gruyere cheese? Don’t sweat it! Use monterey jack or even cheddar cheese would be delicious.
Potato and Mushroom Gratin by Love Grows Wild for The Recipe Critic
I like to serve these potatoes with steak or ham, but they go great with anything! This is definitely a recipe you’ll want to keep handy when the holidays roll around. It can feed a crowd and will surely wow all your friends and family!
Plate of potato and Mushroom Gratin by Love Grows Wild for The Recipe Critic
I have a few tips for this recipe that I’ve found really help. When you slice your potatoes, drop them into a bowl of cold water. The water will keep them from browning while you prep the other ingredients! Also, leave your garlic cloves whole when adding them to the cream. If you smash them just a bit with the flat part of a knife, the cream will infuse with all that wonderful garlic flavor and you can scoop them out with a slotted spoon before pouring the cream over the potatoes. This way you won’t bite down into any chunks of garlic! I hope you enjoy this wonderful recipe as much as I do!
Potato and Mushroom Gratin bite on a fork by Love Grows Wild for The Recipe Critic

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!

Liz Fourez of
You can also connect with me here:
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Potato and Mushroom Gratin

4 from 2 votes
By: Alyssa Rivers
This Potato and Mushroom Gratin is one of my favorite side dishes and is well-worth the time it takes to create these creamy, cheesy, perfect potatoes! 
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 Servings



  • 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.


Calories: 538kcalCarbohydrates: 33gProtein: 13gFat: 41gSaturated Fat: 24gCholesterol: 138mgSodium: 325mgPotassium: 862mgFiber: 3gSugar: 3gVitamin A: 1433IUVitamin C: 11mgCalcium: 299mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 4 stars
    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.

  2. 4 stars
    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.