Cheesy Potato Mushroom Gratin

Impress your guests with this incredible potato dish
Contributor

There’s nothing that pairs better with dinner than a cheesy potato casserole. This dish was one of the top 10 finalist recipes from the World Recipe Championship competition at the 2014 World Food Championships.This recipe is courtesy of Potato Goodness.

12
Servings
261
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  heavy cream
  • 1/2  Cup  half & half
  • 2  Tablespoons  garlic paste
  • 1  Tablespoon  chopped fresh rosemary
  • 1  Tablespoon  chopped fresh thyme
  • 1/2  Teaspoon  grated nutmeg
  • 4  Ounces  cream cheese, softened
  • 4  Ounces  grated Asiago cheese
  • 4  Ounces  shredded Gruyère cheese
  • russet potatoes, peeled and diced in half-inch cubes
  • 2  Tablespoons  unsalted butter
  • 1  Cup  diced mushrooms
  • 1/2  Cup  sliced almonds
  • 1/2  Cup  grated Parmigiano-Reggiano cheese
  • 1  Pinch of  chives, chopped for garnish

Directions

Grease 12 small baking dishes and preheat oven to 350 degrees F.

Pour water in the bottom of a double boiler and place over medium heat. Add heavy cream and half & half to top pan of boiler. Blend well, and then bring to a simmer for about 3 minutes. Add the garlic paste, rosemary, thyme, and nutmeg. Blend well.

Add cream cheese and stir in. Once blended smooth, add Asiago and Gruyère cheeses; use whisk to blend well. Continue whisking constantly until the sauce is smooth, and then reduce the heat to low to keep warm until ready to combine with potatoes.

Blanch diced potatoes in lightly salted boiling water for about 2 minutes. Rinse in cool water; drain and set aside to continue cooling.

In a large skillet over medium heat, add butter and mushrooms. Sauté until slightly softened. Remove from heat and stir into cheese sauce.

In a food processor, add almonds and Parmigiano-Reggiano cheese. Pulse lightly to form a bread crumb-like consistency.

Transfer blanched potatoes into prepared baking dishes. Pour cheese sauce over top. Sprinkle the Parmigiano-Reggiano/almond crumbs on top of the gratins. Place dishes on a rimmed baking sheet and bake for about 25-30 minutes, until the sauce is bubbling and lightly browned. Remove ramekins from oven and garnish with chopped chives.

Nutritional Facts

Total Fat
17g
24%
Sugar
10g
11%
Saturated Fat
8g
33%
Cholesterol
30mg
10%
Carbohydrate, by difference
23g
18%
Protein
6g
13%
Vitamin A, RAE
90µg
13%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
125mg
13%
Choline, total
17mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
161mg
23%
Selenium, Se
6µg
11%
Sodium, Na
258mg
17%
Vitamin D (D2 + D3)
1µg
7%
Water
63g
2%
Zinc, Zn
1mg
13%

Cheesy Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheesy Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.