Creamy Au Gratin Potatoes (with 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.
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 13x9-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.