If you love potatoes baked to golden, bubbly perfection with a rich, cheesy mushroom twist, then you are going to fall head over heels for this Mushroom Au Gratin Potatoes Recipe. This dish combines tender red potatoes with earthy wild mushrooms and creamy Gruyere cheese, all infused with fragrant rosemary and a hint of paprika. It’s comfort food elevated to a whole new level, perfect for family dinners or special occasions when you want a side that steals the spotlight.
Ingredients You’ll Need
The beauty of this Mushroom Au Gratin Potatoes Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role — from the satisfying creaminess of half-and-half to the deep, nutty flavor of Gruyere cheese, and those gorgeous mixed wild mushrooms that bring an inviting earthiness. Let’s break down what you’ll need to make this dish truly shine.
- 6 Tbsp butter (divided): Adds richness and helps create the silky sauce that binds everything.
- 1½ lb mixed fresh wild mushrooms: Offers complex earthy flavors and meaty texture, essential for depth.
- 5 Tbsp all-purpose flour: Thickens the sauce for that classic creamy au gratin texture.
- 3 cups half-and-half: Brings creaminess without being too heavy, balancing the dish perfectly.
- 3 Tbsp fresh rosemary (finely chopped): Introduces a fragrant herbal note that complements mushrooms beautifully.
- 1½ tsp salt: Enhances all the ingredients and keeps flavors vibrant.
- 8 oz shredded Gruyere cheese: Melts into a luscious, slightly nutty layer that’s essential for au gratin magic.
- 2 pounds red potatoes (thinly sliced): The perfect potato choice for baking, holding shape while absorbing flavors.
- ½ tsp paprika: Adds a subtle smoky warmth and a pop of appetizing color on top.
How to Make Mushroom Au Gratin Potatoes Recipe
Step 1: Prep and Sauté the Mushrooms
Start by heating a tablespoon of butter in a large skillet over medium-high heat. Toss in your mixed fresh wild mushrooms and sauté them until they are beautifully tender and have released all their earthy juices. This step is crucial because the mushrooms develop flavor and the moisture reduces, avoiding a watery dish. Once done, remove them from the skillet and set aside.
Step 2: Create the Creamy Sauce
Next, melt the remaining five tablespoons of butter in the same pan. Stir in the flour and whisk continuously until the mixture is smooth and bubbling slightly. Slowly pour in the half-and-half while keeping the whisk moving to prevent lumps. Let the sauce come to a gentle boil as it thickens — this silky base is what ties the potatoes and mushrooms into one irresistible casserole. Reduce heat, then stir in the fresh rosemary, salt, and shredded Gruyere cheese until everything is melted and smooth.
Step 3: Assemble the Layers
In a lightly greased 9×13-inch baking dish, arrange the thinly sliced red potatoes in an even layer. Sprinkle the sautéed mushrooms over the potatoes, then pour your luscious rosemary-infused cheese sauce on top, making sure it seeps evenly across the layers. Finish by sprinkling paprika over the surface for that extra visual and flavor boost.
Step 4: Bake to Golden Perfection
Cover the pan tightly with aluminum foil and bake in a preheated 350ºF oven for 40 minutes. This covered baking helps the potatoes soften and the flavors meld beautifully. Then, remove the foil and continue baking uncovered for an additional 20 to 25 minutes so the top turns golden, bubbly, and perfectly gratinated.
How to Serve Mushroom Au Gratin Potatoes Recipe
Garnishes
To truly elevate the presentation and flavor, sprinkle some freshly chopped parsley or a little extra fresh rosemary right before serving. This adds a fresh pop of green and an aromatic finish that makes every bite even more inviting.
Side Dishes
This Mushroom Au Gratin Potatoes Recipe pairs wonderfully with roasted meats such as chicken, beef, or pork. You can also serve it alongside a crisp green salad or steamed seasonal vegetables for a balanced and colorful plate that feels both elegant and comforting.
Creative Ways to Present
For a special twist, bake individual portions in small ramekins and serve them as charming side dishes for each guest. You can also sprinkle toasted breadcrumbs over the top before the final bake for an added crunchy texture that contrasts beautifully with the creamy interior.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare because this dish is that good), transfer them to an airtight container and store in the refrigerator for up to 3 days. The flavors even deepen a bit after resting, making for delicious next-day bites.
Freezing
This recipe freezes well, too, although the potatoes may soften slightly upon thawing. To freeze, bake the casserole completely, cool it fully, then wrap tightly with plastic wrap and foil. It can be stored in the freezer for up to 2 months, making it a convenient make-ahead option.
Reheating
Reheat individual servings in the microwave or warm the entire dish in a 350ºF oven until heated through and bubbly again. Adding a sprinkle of fresh cheese before reheating can help refresh the top layer’s cheesy goodness.
FAQs
Can I use different types of cheese in this Mushroom Au Gratin Potatoes Recipe?
Absolutely! While Gruyere is classic for its nutty flavor and great meltability, you can swap in Comté, fontina, or even sharp cheddar depending on your preference.
What kind of mushrooms work best?
Mixed wild mushrooms are fantastic for depth of flavor, but cremini, button, and shiitake also work wonderfully. Choose fresh and firm mushrooms for the best results.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute butter with a plant-based alternative, use a non-dairy milk like oat or almond milk mixed with a thickener instead of half-and-half, and choose a dairy-free cheese that melts well.
How thin should the potato slices be?
Try to slice the potatoes about 1/8-inch thick. Thin slices help them cook evenly and absorb the creamy sauce faster without losing their shape.
Can this be prepared ahead and baked later?
Yes! You can assemble the entire dish and keep it covered in the fridge for up to 24 hours before baking. Just add a bit more baking time if going from cold straight to oven.
Final Thoughts
This Mushroom Au Gratin Potatoes Recipe is a show-stopping side that brings warmth, comfort, and a touch of elegance to any meal. It’s one of those dishes that feels cozy and special all at once, making it a true favorite worth sharing. So go ahead, gather your ingredients, and get ready to impress your taste buds and guests alike with this soul-satisfying treat!
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Mushroom Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This savory Mushroom Au Gratin Potatoes recipe features tender red potatoes layered with a creamy rosemary-infused Gruyere cheese sauce and sautéed wild mushrooms. Baked to golden perfection, this comforting dish is perfect as a hearty side or centerpiece for any meal.
Ingredients
Butter and Mushrooms
- 6 Tbsp butter, divided
- 1½ lb mixed fresh wild mushrooms
Sauce
- 5 Tbsp all-purpose flour
- 3 cups half-and-half
- 3 Tbsp fresh rosemary, finely chopped
- 1½ tsp salt
- 8 oz shredded Gruyere cheese
Potatoes and Seasoning
- 2 pounds red potatoes, thinly sliced
- ½ tsp paprika
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and set it aside.
- Sauté Mushrooms: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the mixed fresh wild mushrooms and cook them until tender and any liquid has evaporated. Remove the cooked mushrooms from the pan and set aside.
- Make Cheese Sauce: In the same skillet, melt the remaining 5 tablespoons of butter over medium-high heat. Stir in the all-purpose flour until the mixture is smooth and combined. Slowly whisk in the half-and-half, bringing the sauce to a boil while stirring constantly. Cook for about 2 minutes until thickened. Reduce heat to low and stir in the finely chopped rosemary, salt, and shredded Gruyere cheese until the cheese is fully melted. Remove the sauce from heat.
- Layer Potatoes and Mushrooms: Arrange the thinly sliced red potatoes in an even layer on the bottom of the prepared baking pan. Spread the cooked mushrooms evenly over the potatoes. Pour the creamy cheese sauce evenly over the mushrooms and potatoes. Sprinkle the top with paprika for added color and flavor.
- Bake Covered: Cover the baking pan tightly with aluminum foil and bake in the preheated oven for 40 minutes, allowing the potatoes to cook through and absorb the flavors.
- Finish Baking Uncovered: Remove the foil and continue baking uncovered for an additional 20 to 25 minutes. This allows the top to brown and the sauce to thicken further. The dish is ready when the potatoes are tender and the top is golden brown.
Notes
- Use a mandoline or very sharp knife to slice the potatoes thinly and evenly for uniform cooking.
- If fresh wild mushrooms are unavailable, cremini or button mushrooms can be used as alternatives.
- Let the dish rest for 5 to 10 minutes after baking before serving to allow the sauce to set.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- For a crispier top, broil the dish for 2-3 minutes after baking uncovered, watching closely to prevent burning.
