Mushroom Au Gratin Potatoes – AMAZING side dish!!! Mushrooms, potatoes and a homemade Gruyere cheese sauce. No cream of anything soup! Comes together in minutes. Can make in advance and refrigerate overnight. Great for a dinner party or potluck. A real crowd pleaser!! #casserole #potatoes #cheese #mushrooms #glutenfree
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Pin This RecipePotato Casserole with Gruyere
These Mushroom Au Gratin Potatoes combine two of our favorite steakhouse side dishes – mushrooms and cheesy au gratin potatoes. We always get an order of Au Gratin potatoes and a side of mushrooms when we go to fancy steakhouses on our trips. I decided to combine the two into one dish. The result was one AMAZING side dish! OMG! SO delicious.
How to Make Au Gratin Potatoes from Scratch
These potatoes are surprisingly easy to make. Start with slicing some red potatoes. Next, cook the mushrooms until they start to soften. Remove the mushroom from the skillet and prepare the sauce. Melt butter. Add flour and combine. Whisk in some half-and-half. Bring to a boil and simmer until the sauce thickens. Remove the sauce from the heat, stir in salt, rosemary, and Gruyere cheese. To assemble the casserole, spread the potatoes in the bottom of a baking dish. Top with mushrooms and cheese sauce.
I used a mixture of white mushrooms, shiitake, and baby portobello mushrooms in this casserole. To get the potato slices all the same width, I used a hand-held slicer. Make sure to use the handguard when you are slicing the potatoes! You don’t want to slice your fingers off!
What to Serve with Au Gratin Potatoes
We loved these Mushroom Au Gratin Potatoes. We ate these for dinner and again for lunch the next day with our other leftovers. This casserole would be great for a party or potluck! You can make the potatoes ahead of time and refrigerate until ready to bake.
We like to serve the potatoes with steak, chicken, and pork. Here are a few of our favorite recipes from the blog that go great with this cheesy potato casserole:
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Mushroom Au Gratin Potatoes
Equipment:
Ingredients:
- 6 Tbsp butter divided
- 1½ lb mixed fresh wild mushrooms
- 5 Tbsp all-purpose flour
- 3 cups half-and-half
- 3 Tbsp fresh rosemary, finely chopped
- 1½ tsp salt
- 8 -oz shredded Gruyere cheese
- 2 pounds red potatoes, thinly sliced
- ½ tsp paprika
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
- In a large skillet, heat 1 Tbsp butter over medium-high heat. Add mushrooms and cook until tender. Remove from pan
- In same pan, melt remaining 5 Tbsp butter over medium-high heat. Stir in flour until smooth. Slowly whisk in half-and-half. Bring to a boil, stirring constantly, cook until thickened, about 2 minutes. Reduce heat to low and stir in rosemary, salt and cheese. Stir until melted. Remove from heat.
- Arrange potatoes in an even layer in bottom of prepared pan. Top with cooked mushrooms. Pour sauce over mushrooms and sprinkle with paprika.
- Cover pan with aluminum foil and bake, covered, for 40 minutes. Remove foil from pan and continue baking for an additional 20 to 25 minutes.
Notes:
Steph
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