Potato Gratin With Mushrooms And Gruyère Recipes

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POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

"Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 shallots, finely chopped
1 tablespoon olive oil
2 tablespoons Marsala wine
3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1-1/2 cups heavy whipping cream
1 tablespoon butter, cubed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.

Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE



Potato Gratin with Mushrooms and Gruyère image

Provided by Diane Rossen Worthington

Categories     Cheese     Mushroom     Potato     Side     Bake     Sauté     Christmas     Thanksgiving     Vegetarian     High Fiber     Casserole/Gratin     Fall     Winter     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1/4 cup olive oil
4 cups finely chopped leeks (white and pale green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese

Steps:

  • Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
  • Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Can't decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can't forget the crunchy bread crumb and Parmesan topping!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 10

Number Of Ingredients 12

3 tablespoons olive oil
1 lb sliced fresh mushrooms
1 3/4 teaspoons salt
3 lb Yukon Gold potatoes (9 medium), peeled, thinly sliced
2 cloves garlic, finely chopped
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon pepper
1 1/2 cups shredded Swiss cheese (6 oz)
2 cups whipping cream
1 cup Progresso™ vegetable broth (from 32-oz carton)
1 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
  • In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
  • Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
  • Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
  • Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 1 g

GRUYERE POTATO GRATIN



Gruyere Potato Gratin image

This is a traditional Swiss recipe from my Grossmutter.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
  • Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
  • Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN



Potato, Leek, Gruyère and Oyster Mushroom Gratin image

Categories     Milk/Cream     Mushroom     Potato     Side     Bake     Casserole/Gratin     Leek     White Wine     Winter     Swiss Cheese     Bon Appétit

Yield Serves 10

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter
1 pound oyster mushrooms, halved if large
1 tablespoon minced garlic
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
1 tablespoon minced fresh thyme
1 3/4 cups canned low-salt chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups grated Gruyère cheese (about 10 ounces)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
  • Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)



Potato and Mushroom Gratin (Nigella Lawson) image

Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs baking potatoes, thinly sliced
1 1/2 cups milk
3 tablespoons white wine
salt
pepper
2 tablespoons butter
2 teaspoons garlic-infused olive oil
8 ounces cremini mushrooms, finely sliced to make 4 cups

Steps:

  • Preheat oven to 425°; butter a shallow baking dish or gratin.
  • Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
  • Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
  • Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
  • Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE



Potato Gratin With Mushrooms and Gruyère image

Make and share this Potato Gratin With Mushrooms and Gruyère recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
4 cups finely chopped leeks (white and green parts only, about 3 large)
1 1/2 lbs mushrooms (such as crimini and stemmed shiitake, cut into 1/2-inch cubes, about 10 cups)
2 garlic cloves, minced
3 lbs yukon gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon salt (or more)
1/2 teaspoon freshly ground black pepper (or more)
1 cup coarsely grated gruyere cheese

Steps:

  • Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 375°F Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
  • Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

Nutrition Facts : Calories 516.2, Fat 33.7, SaturatedFat 17.3, Cholesterol 96.4, Sodium 378.9, Carbohydrate 45.4, Fiber 4.8, Sugar 4.8, Protein 11.8

GRUYèRE POTATO GRATIN



Gruyère Potato Gratin image

Categories     Cheese     Dairy     Egg     Potato     Side     Bake     Quick & Easy     Casserole/Gratin     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 generously

Number Of Ingredients 4

1 pound large red potatoes
3/4 cup coarsely grated Gruyère (about 3 ounces)
1 large egg
1 cup milk, heated just to boiling

Steps:

  • Preheat oven to 400°F. and butter a 1 1/2-quart gratin or shallow baking dish.
  • Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.
  • In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with 1/4 cup Gruyère and salt and pepper to taste.
  • In a small bowl whisk egg and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/4 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.

GRUYERE POTATOES AU GRATIN



Gruyere Potatoes au Gratin image

Rich and creamy, this simple-to-fix dish will make guests think you fussed. The recipe calls for packaged hash brown potatoes so there's no peeling or cutting. -Suzan Ward, Post Falls, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

1 package (30 ounces) frozen shredded hash brown potatoes
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Gruyere cheese or Swiss cheese
1 cup grated Parmesan cheese
2 cups heavy whipping cream

Steps:

  • In a large bowl, combine the hash browns, lemon juice, garlic, salt and pepper. In a small bowl, combine the Gruyere and Parmesan cheeses., Layer half of the hash brown mixture and half of the cheese in a greased 13x9-in. baking dish. Repeat layers. Pour cream over top., Cover and bake at 400° for 45 minutes. Uncover; bake 5-10 minutes longer or until edges begin to brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 380 calories, Fat 29g fat (17g saturated fat), Cholesterol 102mg cholesterol, Sodium 450mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

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