POTATO AND MUSHROOM GRATIN RECIPES

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POTATO AND MUSHROOM GRATIN RECIPE - BETTYCROCKER.COM



Potato and Mushroom Gratin Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 50 minutes

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 , CarbohydrateContent 35 g, CholesterolContent 70 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 11 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 570 mg, SugarContent 5 g, TransFatContent 1 g

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON) RECIPE - FOOD.COM



Potato and Mushroom Gratin (Nigella Lawson) Recipe - Food.com image

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

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

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.

Nutrition Facts : Calories 298.9, FatContent 11.6, SaturatedFatContent 6.1, CholesterolContent 28.1, SodiumContent 96.5, CarbohydrateContent 41.1, FiberContent 3.4, SugarContent 2.6, ProteinContent 7.7

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POTATO AND MUSHROOM GRATIN RECIPE: HOW TO MAKE IT
“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
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Side Dishes
Calories 426 calories per serving
  • 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.
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POTATO-MUSHROOM GRATIN RECIPE | EPICURIOUS
Luscious and satisfying?a little goes a long way. Make the gratin up to one day ahead. Before serving, cut it into pieces and rewarm in the oven.
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Reviews 3.5
  • Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.
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POTATO AND MUSHROOM GRATIN RECIPE - BETTYCROCKER.COM
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!
From bettycrocker.com
Total Time 2 hours 15 minutes
Calories 440 per serving
  • Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.
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POTATO-MUSHROOM GRATIN RECIPE | MYRECIPES
True new potatoes are freshly dug and may be as small as marbles or as large as full-size potatoes. Since the sugars in new potatoes haven't converted to starch, they have a crispy texture and thin skin, which means they cook quickly. Keep an eye out for them in your produce section or at your local farmer's market from late spring through early summer.
From myrecipes.com
Reviews 3.5
Calories 205 calories per serving
  • Preheat oven to 375°. Butter a shallow 1 1/2-quart casserole. Melt 1 Tbsp. butter in a medium skillet over medium-high heat. Add mushrooms and cook for about 6 minutes. Remove from heat. Beat eggs, milk, salt and pepper in a bowl. Stir in mushrooms, potatoes and cheese. Place in casserole and bake for 35 to 45 minutes.
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WILD MUSHROOM AND POTATO GRATIN RECIPE - NYT COOKING
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine french, mediterranean
Calories 242 per serving
  • Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
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POTATO AND SHIITAKE MUSHROOM GRATIN RECIPE | ALLRECIPES
Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too.
From allrecipes.com
Reviews 4.6
Total Time 2 hours 15 minutes
Category Side Dish, Potato
Calories 447 calories per serving
  • Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.
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POTATO AND SHIITAKE MUSHROOM GRATIN RECIPE - FOOD.COM
Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.
From food.com
Reviews 5.0
Total Time 2 hours
Calories 466 per serving
  • Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
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POTATO, GREEN BEAN AND MUSHROOM GRATIN | MILK STREET'S ...
Chris Kimball shares a rustic Italian vegetarian gratin of potatoes, green beans + mushrooms capped with a crispy panko-Parm topping.
From rachaelrayshow.com
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POTATO, LEEK, AND MUSHROOM GRATIN RECIPE | MYRECIPES
Notes: Using a mandoline to slice the potatoes makes a quick job of it. You can make this gratin up to 1 day ahead; bake it covered, let it cool, then chill. The next day, let gratin stand at room temperature for about 1 hour, then bake, uncovered, in a 350° oven until hot in the center, about 1 hour. If it starts to get too brown, cover loosely with foil. Prep and Cook Time: about 2 1/2 hours.
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Jan 01, 2005 · Distribute the mushrooms over the potatoes. Cover the mushrooms with two more overlapping layers of the remaining potato slices. Pour the broth and cream mixture over the potatoes. Sprinkle the cheese evenly over the top. Cover the gratin with foil and bake it for 30 minutes.
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Distribute the mushrooms over the potatoes. Cover the mushrooms with two more overlapping layers of the remaining potato slices. Pour the broth and cream mixture over the potatoes. Sprinkle the cheese evenly over the top. Cover the gratin with foil and bake it for 30 minutes. Uncover it and press the potatoes down with a spatula.
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POTATO AND MUSHROOM GRATIN RECIPE - RECIPES.NET
May 07, 2021 · Drain the potatoes well and season with salt and pepper to taste. Layer half the potatoes in the baking dish, slightly overlapping each other. Then spoon half of the mushrooms and shallots over the potatoes. Sprinkle half of the cheese on top and repeat the layers. Pour the cream sauce over all the potatoes and cover the dish with foil.
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POTATO AND MUSHROOM GRATIN RECIPE: HOW TO MAKE POTATO AND ...
Mar 01, 2019 · The thinly sliced potatoes and mushrooms form a great combination in this recipe. You can add any vegetable of your choice to it. This oven-baked dish is easy to prepare and will melt in your mouth. The ingredients used in the recipe are potatoes, mushrooms, milk, parmesan cheese, garlic, olive oil, butter, and garlic.
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PROVOLONE, MUSHROOM & POTATO GRATIN RECIPE - GARNISH WITH ...
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Preheat the oven to 400 degrees. In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping. Season the vegetables with salt and pepper. In a small sauce pot over medium low heat, melt the butter. Once melted, add the flour and a pinch of salt. Stir constantly for 1 minute.
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Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish.
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POTATO MUSHROOM GRATIN FOOD - ALLFOODSRECIPES.COM
Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes.
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