• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Side Dishes / potato mushroom gratin with mozzarella and parmesan

    potato mushroom gratin with mozzarella and parmesan

    Nov 20, 2017 · 7 Comments

    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. 


    potato mushroom gratin with mozzarella and parmesan | The Baking Fairy

    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!

    potato mushroom gratin with mozzarella and parmesan | The Baking Fairy

    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. 😉

     

    potato mushroom gratin with mozzarella and parmesan | The Baking Fairy

    potato mushroom gratin with mozzarella and parmesan | The Baking Fairy

    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!

    potato mushroom gratin with mozzarella and parmesan | The Baking Fairy

    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!

    potato mushroom gratin with mozzarella and parmesan | The Baking Fairy

    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
     
    Save Print
    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

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

    potato mushroom gratin with mozzarella and parmesan | The Baking Fairy

    SaveSave

    « grandma's creamy apple pie
    no-bake dark chocolate pumpkin cheesecake »

    Reader Interactions

    Comments

    1. Sheila says

      December 10, 2017 at 10:27 am

      I am so lost for words on how good this is. It is like the leveled up mashed potato. The creamiest and cheese was just perfect. It is a must-try for everyone. Thank you for sharing this recipe.

      Reply
      • valentina says

        December 10, 2017 at 1:37 pm

        Thank you so much for your comment, Sheila! It really is such a great potato side dish!

        Reply
    2. Daisy Russel says

      November 26, 2018 at 5:38 am

      Great recipe! I can almost smell the potato mushroom gratin while reading! Great post!

      Reply
    3. Daniel Shields says

      July 14, 2019 at 11:01 pm

      This looks so delicious and I bet it tastes amazing! My kids will love this. I can not wait to try this at home. This is a great way of introducing healthy foods into their diet. Thank you.

      Reply
    4. William L. Clark says

      January 24, 2020 at 8:19 am

      I love Vegetarian food, its awesome dish for a house party, mushrooms have a lot of health benefits for every people, I think, We will definitely be trying this delicious recipe. Thank you so much for sharing this...

      Reply
    5. Jason Michael says

      April 26, 2020 at 6:43 pm

      TO BE HONEST, I'M IN LOVE WITH THIS. ACTUALLY, I WANT TO TRY IT RIGHT NOW. THANKS FOR THIS AWESOME RECIPE.

      Reply
    6. SANDY ROSE says

      May 08, 2020 at 1:52 pm

      I definitely can live with potatoes alone but adding mushroom to this dish made this more healthier and delicious. Thank you for sharing this recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2023 · The Baking Fairy · Privacy Policy