This mushroom and potato gratin is made with thinly sliced Yukon Gold potatoes, sautéed mushrooms, heavy cream, Parmesan, thyme, and rosemary. Not only is it the soul-warming comfort food we all dream of, but you can make it ahead of time. So it’s perfect for busy weeknights or entertaining your guests without hovering over the oven.
Quick Look: Mushroom & Potato Gratin
- Ready in: 1 hour and 15 minutes
- Serves: 6
- Calories: 394
- Main ingredients: Yukon gold potatoes, mushrooms, heavy cream, parmesan, fresh rosemary, fresh thyme.
- Cook method: Baked
- Why this version works: Easy to make ahead of time and versatile enough to swap or add different ingredients.
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What Makes this Recipe Great
The mushrooms are cooked before the gratin is assembled: We do this because mushrooms can release quite a bit of water. Sautéing them first will cook off excess moisture. Sautéing the mushrooms also adds another layer of umami flavor to the gratin.
Using the right potatoes for the job: Yukon Gold potatoes are a good fit here because they turn creamy as they bake but still hold their shape. Red potatoes tend to fall apart, while russets have a slightly firmer texture, which, in my opinion, is less succulent.
We season each layer: Where most gratins fall short is in the seasoning department. This is because a lot of cooks will only season the top of the gratin. With my method, each layer is properly seasoned and delivers the ultimate bite.
Notes on Ingredients
See the recipe card for full information on ingredients and quantities.
Yukon Gold potatoes: These potatoes become creamy as they bake but still hold together well enough to keep the layers intact. Slice them evenly, about 1/8 inch thick, so the center cooks through before the top gets too dark.
Mushrooms: While you can use pretty much any mushrooms you like, there are top-tier options. Cremini, shiitake, and wild mushrooms such as oyster, morels, and chicken of the woods are my choices.
Parmesan cheese: Freshly grated is best. It melts better and has more umami flavor than the stuff in jars packed with unnecessary preservatives.
Fresh Woody Herbs: Rosemary and thyme are the two best herbs to pair with mushrooms and potatoes. So combining all four creates a flavor combination that is hard to beat.
Substitutions and Additions
Bacon: If there is any one ingredient that will take this dish to new levels, it’s smoked bacon. Add the chopped, crispy bacon on top of the gratin after it is baked.
Country ham: I’m a little biased, being from the Southeastern United States. But country ham will take the umami levels in this dish to another solar system.
Gruyère cheese: This is my second-favorite cheese to add to any dish with mushrooms and potatoes. I like to add around 1/2 cup of grated Gruyère to the top of the gratin during the last 10 to 15 minutes of cooking.
How To Make Mushroom Potato Gratin
1. Cook the mushrooms: Sauté the mushrooms until the liquid they release has evaporated and the edges begin to brown. Set them aside while you build the gratin.
2. Prepare the baking dish: Brush a 13-by-9-inch baking dish with olive oil. Arrange one-third of the sliced potatoes in a loose, overlapping layer.
3. Season the first layer: Add a light amount of salt, black pepper, thyme, and rosemary. Pour 1/4 cup of the cream over the potatoes, then sprinkle with 1/4 cup of Parmesan.
4. Add the mushrooms: Spread the sautéed mushrooms evenly over the first potato layer.
5. Build the remaining layers: Add another layer of potatoes, followed by more seasoning, cream, and Parmesan. Repeat once more with the remaining potatoes.
6. Bake until tender: Bake the gratin uncovered at 375°F for about 40 minutes. Check the center with a thin knife. It should slide through the potatoes with very little resistance.
8. Finish the top layer: Pour over the remaining cream and add the final Parmesan. Return the dish to the oven for 15 to 20 minutes, until the top is browned and the cream is bubbling around the edges.
9. Rest before serving: Let the gratin sit for about 10 minutes. This gives the cream time to settle into the layers and helps the portions hold together.
Chef Tips & Troubleshooting
- For a fancy presentation: You can make the gratin in individual ramekins or small stoneware dishes.
- Do not pack the potatoes too tightly: Overlap them loosely so the cream can move between the slices and the potatoes cook evenly. This will also prevent the dish from being too dense.
- Check the center before finishing: Slide a thin knife into the middle, then add the final cream and Parmesan. It should pass through the potatoes with very little resistance.
- Let it rest before serving: Give the gratin about 10 minutes after it comes out of the oven. The cream will settle into the layers, and the portions will hold together better.
- Add a little cream if the gratin appears dry: If you cut into the dish and it seems a bit drier than you want, all is not lost. Try adding a few tablespoons of cream over the top, then place back in the oven for around 15 minutes.
Mushroom & Potato Gratin FAQs
What is the difference between gratin and scalloped potatoes?
Potatoes au gratin are typically made with cheese, while scalloped potatoes are usually baked in a cream or milk sauce without cheese. The names are often used interchangeably, but cheese is the main difference in most modern recipes.
What are some common mistakes to avoid when making potato au gratin?
Slicing the potatoes unevenly, underseasoning the layers, packing the potatoes too tightly. Avoid these issues, and you will have a well-seasoned, evenly cooked, and decadent gratin.
Should I boil potatoes before making au gratin?
No. The potatoes cook directly in the cream as the gratin bakes. Slice them about 1/8 inch thick and keep the slices even so they cook through at the same rate.
What to serve with Mushroom & Potato Gratin
- Red meat: I eat mostly wild game, so rack of venison, bacon wrapped venison loins, and pan seared venison steaks are my top choices. But loin of beef and lamb are also excellent choices.
- Cream sauces: This may seem like we’re overdoing it. But something like a sage cream sauce will have you forgetting all about potatoes and a lumpy gravy.
- Pork: If you want to go the fried route, I’d pick pork schnitzel or pork tonkatsu. If you want something a little lighter, smoked pork chops or crispy pork shanks are hard to beat.
- Fish & Shellfish: Just about any seared fish will work. But if I’m looking for a true comfort food dinner, fried catfish or fried soft shell crabs are it.
Recipes to Serve Alongside
Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love to hear from readers! And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Mushroom & Potato Gratin
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds Yukon Gold potatoes (cut into 1/8-inch-thick slices)
- 1 cup heavy whipping cream (divided)
- 1 cup freshly grated Parmesan cheese (divided)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 12 ounces sautéed wild mushrooms (chopped)
Instructions
Prep the Dan & Assemble
- Brush the bottom and sides of a 13-by-9-inch baking dish with the olive oil.
- Arrange one-third of the sliced potatoes in the dish, overlapping them loosely like fallen dominoes.
- Season the potatoes lightly with salt, black pepper, thyme, and rosemary. Pour 1/4 cup of the cream over the potatoes, then sprinkle with 1/4 cup of the Parmesan.
- Spread the sautéed mushrooms evenly over the first potato layer.
- Add another third of the potatoes. Season lightly with salt, pepper, thyme, and rosemary, then add another 1/4 cup of cream and 1/4 cup of Parmesan.
- Repeat with the remaining potatoes, another light layer of seasoning, 1/4 cup of cream, and 1/4 cup of Parmesan.
Bake Until Tender
- Bake uncovered for about 40 minutes. Insert a thin knife into the center of the gratin. It should pass through the potatoes with very little resistance.
Add More Cream & Cheese
- Pour the remaining 1/4 cup of cream over the potatoes and sprinkle with the remaining 1/4 cup of Parmesan.
Return to the Oven
- Return the gratin to the oven and bake for 15 to 20 minutes longer, until the potatoes are tender, the cream is bubbling around the edges, and the top is browned.
Rest, Slice & Serve
- Let the gratin rest for 10 minutes before serving so the cream can settle into the layers.
NOTES
- Cook the mushrooms first: Sauté the mushrooms until the moisture they release has evaporated and the edges begin to brown. Excess water can leave the gratin runny and muddy tasting.
- Slice the potatoes evenly: Keep the slices close to 1/8 inch thick so the gratin cooks at the same rate from the edges to the center.
- Season each layer lightly: Parmesan adds salt, so build the seasoning gradually instead of adding too much at the beginning.
- Do not pack the potatoes tightly: Loose, overlapping layers allow the cream to move between the slices.
- Check the center before finishing: The potatoes should be nearly tender before you add the final cream and Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
