Au Gratin Potatoes (with mushrooms)

I love experimenting with different types of mushrooms. Creamy Au Gratin Potatoes with Mushrooms is the perfect recipe that allows you to use your favorite mushrooms. Creamy cheese, fresh rosemary, and mushrooms make this a tasty and delightful side dish.

Recipe Origin

I am a huge mushroom fan, and I try to use them in as many dishes as possible. So when I was gifted a box of chestnut mushrooms, my mind went to work on a recipe I could make to showcase these beautiful babies. 

picture of au gratin potatoes with mushrooms with text overlay

What are Chestnut Mushrooms?

Chestnut mushrooms are beautiful rusty brown-colored mushrooms grown in clusters and can be used in many dishes. They have an earthy taste, and you can use both the cap and the stem in recipes. The mushrooms keep their shape and texture during the cooking process.

Can I use other Mushrooms instead of Chestnut Mushrooms in this recipe?

If you can’t find chestnut mushrooms for this particular recipe, you can use white mushrooms, Baby Bella mushrooms, or even Shiitake mushrooms. All of these will work, and your dish will be delicious. 

Creamy Au Gratin Potatoes picture with text overlay

Why You Should Make This Recipe

This is the perfect side dish for any night of the week. It is also great for company, dinner, or any gathering. It will feed a crowd, and there is hardly any left at the night’s end. Perfect for a potluck. 

What About This Recipe is Fantastic

Mushroom Au Gratin potatoes are loaded with cheese, mushrooms, and cream. It’s like the ultimate creamy potato recipe. This recipe is straightforward to make, and with just a few simple steps, you will have a fantastic dish in the oven. 

Ingredients Needed

Creamy Au Gratin Potatoes ingredients picture with text overlay
  • butter
  • fresh mushrooms (chestnut or mushrooms of choice)
  • garlic
  • Worcestershire sauce
  • all-purpose flour
  • heavy whipping cream
  • whole milk
  • fresh rosemary
  • salt & pepper
  • shredded cheese (1 cup swiss, 1 cup Mozzarella)
  • Russet potatoes, thinly sliced

What are the best potatoes to use in this Mushroom and Potato Recipe?

I usually use Russet Potatoes in most of my recipes. I have these on hand in my refrigerator. If desired, red potatoes will also work well. I like to leave the skins on the potatoes. I like the texture, and the skins also hold the potatoes together. 

How to Make Au Gratin Potatoes

  1. Preheat the oven to 350°. In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Stir in Worcestershire sauce and cook for 1-2 minutes. Remove from pan.
  2. In the same pan, melt the remaining butter over medium heat. Stir in flour until smooth; gradually, whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt, and pepper. Add cheese slowly, stirring until melted. Remove from heat.
  3. Arrange potatoes in an even layer in a greased 13×9-inch baking dish. Top with mushrooms and cheese sauce mixture.
  4. Bake, covered, for 40 minutes, then uncover and bake for 20 minutes longer. Let stand 5 minutes before serving.

Tools Needed for Au Gratin Potatoes (with mushrooms)

large skillet

baking dish

cheese grater

whisk

What is the best cheese for these Cheesy Potatoes?

My favorite cheeses are Mozzarella and Swiss for this recipe, but feel free to experiment with different cheeses or use your favorite.

Expert Tips and Variations

  • Use a variety of mushrooms such as Chestnut, White Button, shiitake, and Baby Bellas. 
  • If you don’t have fresh rosemary, dried will work.
  • I like to use freshly grated swiss and mozzarella for this recipe. Choose your favorite cheese and experiment. Try not to use store-bought grated/shredded cheese; grate your own.
  • Use a handheld slicer to get potatoes the same size, but a knife will also work just fine.
Creamy Au Gratin Potatoes picture with text overlay

Storage Tips

Cover them tightly with foil and store them in the refrigerator if you find yourself with leftovers. These are fabulous for lunch the next day and reheat nicely in the microwave for just a few minutes. Just place the potatoes on a microwave-safe plate, heat, and enjoy.

Recipe FAQ’s

The most significant difference is that scalloped potatoes are cooked with cream, and au gratin potatoes are usually covered in a cheese sauce and baked in the oven.

This au gratin dish is loaded with cheese and mushrooms and is delicious. The mushrooms give this dish an earthy taste which makes it unforgettable.

The heavy cream and the cheese work together to make this dish extra creamy and tasty.

What Should I Serve with Au Gratin potatoes?

There are so many dishes that go well with this potato dish. Some of my favorite main dishes are:

Hamburger Steak with Gravy

BBQ Ribs

Oven Baked Chicken Tenders

French Onion Chicken Bake

Other Side Dishes I Should Try:

Creamy Mushroom Rice–Easy Creamy Mushroom Rice is a one-pot dish that takes rice to a whole new level. It’s the perfect side dish for just about everything-chicken, beef, fish, and pork.

Steakhouse Mushrooms— These Steakhouse Sauteed Mushrooms are the perfect side dish and topper for steak, chicken, or pork. They are simple to make, add a ton of flavor to any dish, and are, most importantly, delicious.

Green Bean Casserole with Mushrooms— This Green Bean Casserole with Bacon and Mushrooms is a holiday classic made with bacon, cheese, onions, green beans and covered in a nice creamy sauce. It’s baked in the oven until bubbly and topped with crispy onions. A delicious side dish for the holidays or any occasion.

Creamy Au Gratin Potatoes picture

Creamy Au Gratin Potatoes (with mushrooms)

Gina Abernathy
Creamy Au Gratin Potatoes with Mushrooms is the perfect recipe that allows you to use your favorite mushrooms. Creamy cheese, fresh rosemary, and mushrooms make this a tasty and delightful side dish.
5 from 17 votes
Prep Time 15 mins
Cook Time 1 hr
Course Side Dish
Cuisine American
Servings 10 servings

Ingredients
  

  • 6 tablespoons butter divided
  • ½ pound mushrooms sliced, chestnut, white button, Baby Bella or your favorite
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire Sauce
  • 4 tablespoons all purpose flour
  • 2 cups heavy whipping cream
  • ¾ cup whole milk
  • 1 tablespoon rosemary freshly minced
  • 1 teaspoon salt & pepper
  • 2 cups shredded cheese I used 1 cup swiss & 1 cup mozzarella
  • 6-8 medium Russet potatoes thinly sliced

Instructions
 

  • Preheat the oven to 350°. In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Stir in Worcestershire sauce and cook for 1-2 minutes. Remove from pan.
  • In the same pan, melt the remaining butter over medium heat. Stir in flour until smooth; gradually, whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt, and pepper. Add cheese slowly, stirring until melted. Remove from heat.
  • Arrange potatoes in an even layer in a greased 13×9-inch baking dish. Top with mushrooms and sauce mixture.
  • Bake, covered, for 40 minutes, then uncover and bake 20 minutes longer. Let stand 5 minutes before serving.
Keyword Au Gratin Potatoes with Mushrooms, Creamy Au Gratin Potatoes

Be sure to check out Sky Farms for fresh mushrooms.

17 Comments

  1. 5 stars
    I love mushrooms a lot so it was awesome seeing how you worked it into this potato gratin recipe. So creamy and I can use it on top of rice and pasta

  2. 5 stars
    Mushrooms and potatoes are delicious together. This is the ultimate comfort food recipe. I know this will be a hit with the family.

  3. 5 stars
    I absolutely love au gratin potatoes, and this is the best recipe I’ve ever tried. Thanks so much for sharing the recipe!

Leave a Reply

Your email address will not be published.

Recipe Rating