Mushroom and Potato Gratin

For 4-6


  • 4 small or 3 medium Yukon gold potatoes, peeled and thinly sliced
  • 8 – 10 oz wild mushroom, cleaned, dried and sliced
  • 1 head of garlic
  • 1 cup half & half
  • 1 cup coarsely shredded Manchego cheese
  • 1/2 cup shredded smoked Gouda cheese
  • 1 tbsp butter
  • 1/3 tbsp chopped thyme
  • 1/2 tsp chopped rosemary
  • salt and pepper


  1. Preheat oven to 375 F, in a baking pan, drizzle garlic with oil, cover with foil and roast till tender, about 20 mins
  2. Squeeze out the cloves when cooled and mash to a paste
  3. In a saucepan, add half & half, thyme, rosemary and garlic paste, bring to a boil and simmer till the mixture is reduced to 3/4 cup
  4. Melt butter over medium heat in a skillet, add the mushrooms and cook till juice from the mushrooms has mostly evaporated
  5. Arrange 1/3 of the sliced potatoes in the bottom of a small baking dish, top with 1/3 of the shredded cheese and 1/2 of the mushrooms,  drizzle with garlic cream, season lightly with sea salt and black pepper.  Repeat for one more layer. The very last (top) layer should be potatoes and cheese submerged in the remaining garlic cream
  6. Bake till golden and bubbling, about 25 mins. Let it cool before cutting and serving
  7. Bon appétit! ;)

Serving suggestions: salad, protein, sparkling  …

NOTES: The baking dish I used was about 6.5 x 4.5? (The smallest from the C&B potluck bakers). I used baby Portabella from Trader Joe’s, but feel free to experiment with wild mushroom and cheese varieties. It will certainly turn out yummy no matter what. There are many ways to arrange the ingredients to your liking and to fit your baking dish. Might want to slice a little extra potatoes and shred a little extra cheese than called for due to dish size differences. I definitely used more cheese than mentioned because I LOVE cheese!!!! 😀



Filed under appetizer, Side Dish, Vegetable

2 responses to “Mushroom and Potato Gratin

  1. this is a delicious dish – love it!

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