Potatoes Au Gratin with Herb Buttered Mushrooms

If there’s one potato dish you need in your life this winter season, it’s these extra cheesy potatoes au gratin with herb buttered mushrooms. Oh my goodness… I cannot wait to tell you about this dish.

Potatoes Au Gratin

Potatoes Au Gratin

I don’t know about you, but the weekend after Thanksgiving is my absolute favorite weekend of the entire year. It is so extremely cozy, relaxing, and all things festive. I love that the entire holiday month of December is ahead of us and there’s so much to look forward to.

In my family, we put up all the holiday decorations, make really sweet, cozy drinks, and literally do not stop cooking from Thanksgiving morning to Sunday night. One thing we’re eating this weekend: these potatoes au gratin.

While I intended to share this recipe before Thanksgiving, I needed one extra test run to make sure it was just perfect. And it was definitely worth the wait. This time around, the potatoes turned out better than ever. The base of the dish is cream infused with lots of flavor – shallots, garlic, and fresh herbs. Thinly sliced potatoes get tossed with this cream mixture and layered into a baking dish.

Potatoes Au Gratin

The first couple of times, I only added gruyere cheese on top, and honestly the cheese flavor fell through. I wanted them to be extra cheesy with a really luscious, melt-in-your-mouth texture. So finally I added a whole layer of gouda cheese right in the middle of the potatoes. It melts perfectly and adds a whole other level of goodness to the potatoes.

The finishing touch? Pan-roasted mushrooms finished with butters and fresh herbs. It’s a simple touch, but adds a lot for flavor and presentation.

You will LOVE these. I suggest making them tomorrow for Sunday dinner as a test run, and then serving them at your next holiday party. They feed a crowd and also work really well as leftovers.

These potatoes au gratin + this sourdough stuffing will be my two go-to’s this holiday season. Such perfect recipes for entertaining!


Potatoes Au Gratin with Herb Buttered Mushrooms

cheesy, luscious potatoes au gratin with herb buttered mushrooms over top

serves: 12

  • Author: Kayla Howey



Potatoes Au Gratin

  • 1 tbsp butter, for greasing the dish
  • 2 ½ cups heavy cream
  • 1 shallot, thinly sliced
  • 4 garlic cloves, smashed
  • 2 large thyme sprigs
  • 2 large oregano sprigs
  • kosher salt
  • freshly cracked black pepper
  • 4 lbs russet potatoes, scrubbed
  • 8 oz shredded gouda cheese
  • 4 oz shredded gruyere cheese

Herb Buttered Mushrooms

  • olive oil, as needed
  • 12 oz assorted mushrooms, halved or quartered
  • 2 large thyme sprigs
  • 2 tbsp butter
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh oregano
  • kosher salt


Potatoes Au Gratin

1. Preheat the oven to 375F. Grease a 9×13” baking dish (or two 10” skillets) with butter.

2. Combine the heavy cream, sliced shallots, smashed garlic cloves, thyme sprigs, and oregano sprigs in a saucepan. Add a generous pinch of salt and a few cracks of black pepper. Bring to a simmer over medium heat. Reduce the heat to low and simmer for 15 minutes. Strain the cream into a large bowl.

3. Meanwhile, slice an end off of each potato. Thinly slice the potatoes on a mandolin, a little less than 1/8” thick. The potato slices should be pliable. Add the potato slices to the cream. Gently toss to coat.

4. Fill the baking dish with half of the potatoes, arranging them in a few even layers. Distribute the gouda cheese across the potatoes. Pour half of the cream over top the gouda. Press everything down.

5. Arrange the remaining potatoes over top in a few more even layers. Distribute the gruyere cheese over top. Pour the remaining cream across the dish.

6. Cover the dish with foil and bake for 1 hour. Lower the heat to 350F. Uncover the dish and cook for 10 more minutes. Let cool for a few minutes before serving.

Herb Buttered Mushrooms

1. When the potatoes are about 10 minutes from being done, heat a large skillet over medium-high heat. Coat the bottom of the pan with a generous amount of olive oil.

2. When the oil is hot, add the mushrooms and thyme sprigs. Sauté for a few minutes until golden brown, stirring often. Lower the heat to medium and continue to cook until tender.

3. Turn the heat to low. Add the butter, chopped rosemary, chopped oregano, and a pinch of salt to taste. Let the butter melt and stir to incorporate. Serve the mushrooms warm on top of the potatoes au gratin.


  • This recipe serves a crowd. Cut it in half if you’re cooking for less people.
  • To reheat the potatoes au gratin, cover the dish with foil and bake at 350F until warmed through.

Potatoes Au Gratin

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