Make Ahead

Scalloped Potato & Mushroom Gratin

November 17, 2010
2 Ratings
  • Serves 6-8
Author Notes

What better vegetarian comfort food side dish is there than potato ? None as far as I'm concerned...but for Thanksgiving who says it has to be the same old boring mashed about creamy, cheesy, scalloped potatoes & mushrooms.If you want to stay more traditional then button mushrooms are fine...but if you really want to kick it up you can try others such as meaty substantial portabellos or wild chantrells. - micki barzilay —micki barzilay

Test Kitchen Notes

This decadently-rich gratin proved a real winner at lunchtime (where it served as the main course). We gobbled it up, and thought longingly of slices of rare roast beef by its side. I took micki barzilay’s “cube of butter” as four tablespoons – three for the béchamel, and one to sauté the mushrooms. The only thing I’d add to this marvelous recipe is some sea salt and ground white pepper. This dish looks lovely when it comes bubbling out of the oven, and dabbing the top with reserved mushrooms (I reserved a ½ cup) makes it even prettier. A keeper, this. —Waldito

What You'll Need
  • 10 Yukon Gold Potatoes
  • 1 pound Mushrooms
  • 3 cups heavy cream
  • 1 cube of butter
  • 2 cups Fontina ( grated)
  • 1 cup Fresh Parmesian ( grated)
  • 1/4 cup flour
  1. Wash, scrub, remove eyes, but leave skin on the potatoes. Cut into 1/4 in slices. Put potatoes in saucepan and cover with water and cook till almost soft. In a saute pan on low heat ,melt butter , add flour , stir together slowly adding in the cream, then 1 cup of the fontina, and 1/2 cup parmesian, and sliced mushrooms ( saute but hold back a few to garnish the top of the casserole later). Cook till mushrooms are soft and all ingredients have fused together. You may thin as needed with additional cream ( or water if you want a thinner consitancy). Drain potatoes and layer in a casserole dish pouring over each layer the mushroom and cream mixture. Cover the top layer with the remaining cup of Fontina and 1/2 cup of Parmesian and garnish with the held back sauteed sauteed mushrooms. Bake in 350 degree pre-warmed oven for 15 min ( until potatoes are now fully cooked and cream mixture has fused and top layer of cheese has fully melted and is lightly golden brown. Serve hot !

See what other Food52ers are saying.

  • micki barzilay
    micki barzilay
  • fiveandspice
  • Violetsnake

4 Reviews

Violetsnake December 29, 2019
I let the cream sauce get too thick, so will know better for next time. It was quite delicious and would definitely make it again.
micki B. December 4, 2010
I wonder what happened, this made it to the EP list and got a green check but then seems to have dropped off the list?
fiveandspice November 26, 2010
I can't wait to try this out. I just had to say, I took one look at your photo and was like, "hey! I have that exact, exact same baking dish!" With the same little brownish flecks from lots of good and delicious use!
micki B. December 11, 2010
Let me know what you think....think everyone must have one of those casserole baking dishes...mine just got dropped and broke...looks like time for a new one.