Skip to Content
Menu

Potato and Mushroom Gratin

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Jun 21, 2018
  • Save
  • Share
  • Jump to Recipe
Can’t decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can’t forget the crunchy bread crumb and Parmesan topping!

Potato and Mushroom Gratin

  • Prep Time 50 min
  • Total 2 hr 15 min
  • Servings 10
  • Ingredients 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 3 tablespoons olive oil
  • 1 lb sliced fresh mushrooms
  • 1 3/4 teaspoons salt
  • 3 lb Yukon Gold potatoes (9 medium), peeled, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 2 cups whipping cream
  • 1 cup Progresso™ vegetable broth (from 32-oz carton)
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
  • Step 
    2
    In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
  • Step 
    3
    Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
  • Step 
    4
    Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
  • Step 
    5
    Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.

Nutrition

440 Calories
28g Total Fat
11g Protein
35g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
15g
76%
Trans Fat
1g
Cholesterol
70mg
24%
Sodium
570mg
24%
Potassium
640mg
18%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
9%
Sugars
5g
Protein
11g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved