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
Scale
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.
