potato mushroom gratin with mozzarella and parmesan

Add some pizzazz to the usual potato side dish with this Potato Mushroom Gratin! It's topped with creamy béchamel sauce, mozzarella, and parmesan for a savory, delicious addition to your meal. 

You guuuuys! T-minus THREE days to Thanksgiving. Holy moly. Today, I am sharing a not-particularly-photogenic but DEFINITELY delicious potato dish! This is my Potato Mushroom Gratin with Mozzarella and Parmesan and it's seriously the perfect balance of creamy, cheesy, and savory. I will add mushrooms to literally anything, and I have to be honest, it has not backfired yet. If you're a mushroom fan, you're gonna love this gratin!

I will admit this side dish may not be traditional like the classic mashed potatoes, but honestly is there anything better than soft slices of potato sandwiched with creamy béchamel and gooey cheese? I think not! For this dish, you take thinly slices Yukon gold potatoes {with the skin left on for ~texture~}, layer them with sautéed garlic mushrooms, mozzarella, parmesan, and creamy white sauce, and bake until bubbly and delicious. My younger brother, who refuses to eat potatoes altogether, ate seconds. That is a huge deal! If that doesn't show you that these potatoes are special, I don't know what will. 😉

So this weekend was a whirlwind y'all, and not even because I was prepping for Thanksgiving! I mean, I did cook and stockpile a bunch of recipes... none of which are seasonal ? I made a vegan/GF main dish, a vegan cake, and a vegetarian main, and I am thoroughly obsessed with everything! I think you guys are gonna love all the stuff coming up on the blog next. As much as I love themed/seasonal food, I think random free-for-all food is even better. There's nothing like seeing something in the store and having that trigger an entire cascade of recipe inspiration!

Okay but real talk - make this amaaaaing potato mushroom gratin this winter! Whether it's for Thanksgiving, Friendsgiving, Christmas dinner, random Sunday dinner... you need this in your life. Potatoes are good, but potatoes with mushrooms? Even better!

Looking for more potato dishes? Check out my Vegan Rosemary Roasted Garlic Mashed Potatoes, Potato Croquettes, the best Stovetop French Fries, Bacon & Egg Potato Salad, and Tangy Jalapeño Potato Salad!

5.0 from 2 reviews

potato mushroom gratin with mozzarella and parmesan

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Vegetarian

Serves: 8

Ingredients

• 2 lbs Yukon gold potatoes
• 2 cups slices mushrooms
• 2 tablespoon olive oil
• 2 cloves garlic, smashed
• 1 teaspoon garlic powder
• salt & pepper to taste
• ¼ cup white wine
• *for the béchamel sauce*
• 2 tablespoon olive oil
• 2 tablespoon salted butter
• 4 tablespoon all-purpose flour
• 3 cups 2% milk
• ¼ teaspoon nutmeg
• salt & pepper to taste
• 1 cup shredded mozzarella cheese
• 1 cup freshly grated parmesan
• 2-3 tablespoon breadcrumbs, for topping

Instructions

1. Preheat oven to 375F, and butter a 9x13 baking pan. Set aside.
2. First, prepare the potatoes. Scrub well, peel if desired, and slice in ¼" slices.
3. Bring a large pot of water to a boil, add in a generous pinch of salt, and add in the potatoes.
4. Cook for 2-3 minutes after the water resumes boiling. Potatoes should be easy to pierce with a fork but not mushy. Drain and set aside.
5. Now, prepare the mushrooms. In a medium pot over medium-high heat, heat the olive oil with the smashed garlic.
6. Add in the sliced mushrooms, and cook until soft. Add in the salt, pepper, and garlic powder. Add in the white wine, and cook until evaporated. Set these aside as well.
7. Finally, prepare the béchamel sauce. In a medium nonstick pot, heat the olive oil and butter for the sauce. Add in the flour all at once, and cook, whisking continuously, for 3-5 minutes. You want the mixture to be toasted and golden brown but not burnt.
8. Slowly add in the milk, continuing to whisk, until smooth and lump-free. Add in the salt & pepper and nutmeg. Cook over medium heat until the sauce is bubbly but still thin. You can add more milk as needed.
9. Now, you are ready to assemble. Grab the buttered pan from earlier, and spoon a small amount of the béchamel sauce on the bottom. Create 1 layer of potato slices, top with ⅓ of the sauteed mushrooms, mozzarella and parmesan, and béchamel sauce.
10. Repeat, making two more layers of potatoes and mushrooms.
11. Finish off with the cheese, and a sprinkle of breadcrumbs.
12. Cover with foil, and bake for 45 minutes, then uncover, and bake for 30 minutes more. Sauce should be bubbling and top of casserole should be golden brown. If desired, broil the top for 2-3 minutes for a crispier topping.
13. Let cool slightly, then cut and serve!

3.5.3229

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