Mushroom And Blue Cheese Potatoes Au Gratin Recipes

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MUSHROOM AND BLUE CHEESE POTATOES AU GRATIN



Mushroom and Blue Cheese Potatoes Au Gratin image

Blue cheese, potatoes and mushrooms. A splendid side dish, with variations!Source unknown

Provided by Lynnda Cloutier

Categories     Potatoes

Number Of Ingredients 11

6 medium potatoes, 2 lbs, peeled if desired and sliced thinly, 6 cups (slice in a food processor)
3 cups sliced cremini mushrooms
1 medium onion, chopped, ½ cup
2 large garlic cloves, minced
2 tbsp. olive oil or cooking oil
¼ cup flour
1 tsp. salt
¼ tsp. ground black pepper
3 cups milk
4 tsp. snipped fresh sage
1 cup crumbled blue cheese, 4 oz

Steps:

  • 1. Preheat oven to 350. Grease a 3 quart rectangular baking dish; set aside. In large pan, cook potatoes in boiling lightly salted water for 5 minutes. Drain and set aside.
  • 2. For sauce, in large pan, cook mushrooms, onions, and garlic in hot oil over medium heat til tender. Stir in flour, salt and pepper. Add milk, all at once. Cook and stir til thickened and bubbly. Stir in sage. Remove from heat.
  • 3. Layer half the potatoes in prepared dish. Pour in half of the sauce. Sprinkle with ½ cup cheese. Repeat with remaining potatoes and sauce. Cover dish with foil. Cover and chill remaining sauce.
  • 4. Bake for 35 minutes. Uncover and sprinkle top of gratin with remaining cheese. Bake for about 35 minutes more or til potatoes are tender and top is golden. Let stand for 10 minutes before serving. Makes 8 side dishes
  • 5. Variations: Parmesan Potatoes Au Gratin: Prepare as directed, except omit mushrooms and sage and substitute shredded Parmesan cheese for blue cheese. Apple Smoked Cheddar Gratin: Prepare as directed, except omit mushrooms. Cut 2 large cored Granny Smith apples into thin wedges. Reduce amount of sage in sauce to 2 teaspoons. Put half the apples over each layer of potatoes. Substitute smoked cheddar or Gouda for blue cheese. To make ahead: Assemble gratin as directed but do not preheat oven. Cover with plastic wrap and chill for up to 24 hours. Bake in a 350 oven for 50 minutes. Uncover and top with remaining cheese. Bake for 40 to 50 minutes more or til potatoes are tender.

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

"Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 shallots, finely chopped
1 tablespoon olive oil
2 tablespoons Marsala wine
3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1-1/2 cups heavy whipping cream
1 tablespoon butter, cubed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.

Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN



Blue Cheese Mushroom and Onion Potato Gratin image

To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons oil
2 tablespoons butter
3 onions, halved then sliced
1 lb white button mushrooms, sliced (can use more mushrooms)
3 lbs russet potatoes (peeled and sliced very thin, about 1/8-inch thick)
3 cups whipping cream
3/4 cup blue cheese, crumbled (can use less blue cheese)
1 1/2 cups mozzarella cheese, grated
salt and pepper

Steps:

  • Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
  • Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
  • Set oven to 375 degrees (oven rack to second-lowest position).
  • Butter a 3-4 quart casserole dish.
  • In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
  • Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
  • Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
  • The sprinkle ONE-THIRD of both cheeses over the mushrooms.
  • Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
  • Make one more layer with the remaining potatoes.
  • Top with remaining cheeses.
  • Pour any leftover whipping cream evenly over the top and cover tightly with foil.
  • Make for 45 minutes.
  • Increase the oven temperature to 400 degrees.
  • Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
  • Let stand for 15 minutes before serving (the mixture will thicken upon standing).

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

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!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 10

Number Of Ingredients 12

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

Steps:

  • 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.
  • In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
  • 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.
  • 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.
  • 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 Facts : Calories 440, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 1 g

BLUE CHEESE POTATO GRATIN



Blue Cheese Potato Gratin image

These were a rich, wonderful addition to our Maple Vinegar Crispy Chicken #118864 dinner at Culinary Communion. They're even better the next day! Posted with permission.

Provided by bikerchick

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

3 large russet potatoes, scrubbed well and very thinly sliced
1 cup heavy cream
1/2 cup crumbled blue cheese
kosher salt
fresh ground black pepper, to taste
1/4 cup freshly grated parmesan cheese, for garnish

Steps:

  • Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan.
  • Rinse the potato slices in cold water then pat dry.
  • You're going to make three layers of potato slices, cheese/cream, salt/pepper: layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper.
  • Repeat twice with remaining ingredients (except garnish).
  • Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling.
  • Sprinkle with freshly grated Parmesan, and serve hot.

Nutrition Facts : Calories 336.6, Fat 19.3, SaturatedFat 12, Cholesterol 66.5, Sodium 246.8, Carbohydrate 33.8, Fiber 4.1, Sugar 1.6, Protein 8.6

MUSHROOM AND BLUE CHEESE GRATIN



Mushroom and Blue Cheese Gratin image

Make and share this Mushroom and Blue Cheese Gratin recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 ounces butter
12 ounces assorted fresh mushrooms, coarsely chopped
2 garlic cloves, minced
1/8 cup dry white wine
8 ounces heavy cream
8 ounces crumbled blue cheese

Steps:

  • Preheat oven to 425 degrees.
  • Melt butter in large skillet. Saute mushrooms and garlic over medium heat until majority of liquid (from mushrooms) cooks away.
  • Add wine and cream. Reduce heat to medium low and cook mixture for 3-4 minutes. Add cheese and stir until melted and smooth.
  • Pour into medium ovenproof baking dish. Bake 10-12 minutes until browned and bubbly.

Nutrition Facts : Calories 535.6, Fat 50.2, SaturatedFat 31.6, Cholesterol 154.7, Sodium 900.4, Carbohydrate 6.7, Fiber 0.9, Sugar 1.9, Protein 16.4

BLUE CHEESE POTATO GRATIN



Blue Cheese Potato Gratin image

Provided by François Kwaku-Dongo

Categories     Milk/Cream     Onion     Potato     Side     Bake     Casserole/Gratin     Blue Cheese     Mozzarella     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound onions (3 medium), halved lengthwise, then thinly sliced crosswise
2 pounds russet (baking) potatoes (about 4)
2 cups heavy cream
1/4 pound Maytag Blue cheese, crumbled (1 cup)
1/4 pound whole-milk mozzarella, coarsely grated (1 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Preheat oven to 375°F.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
  • Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
  • Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
  • Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.

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