Potato & Mushroom Au Gratin

Looking for a new side dish for your holiday spread? Give your cheesy potatoes a much-needed update with some nutty gruyere cheese, sautéed portobello mushrooms, and a generous sprinkle of fresh thyme. This Potato & Mushroom Au Gratin will be a new family favorite that looks fancy but couldn’t be easier to make. Au gratin potatoes don’t get the love they deserve. We took this Potato and Mushroom Au Gratin to another level and added some gruyere cheese along with some portobello mushrooms. How can you resist a pile of tender potatoes baked in a creamy sauce filled with garlic and fresh thyme that pairs well with chicken, beef, or ham?

Ingredients:
5 medium russet potatoes, sliced thinly (⅛ inch thick)
1 tablespoon olive oil
8 ounces portabella mushrooms, sliced
1½ cups heavy cream
1 teaspoon thyme
1 teaspoon minced fresh garlic
½ cup shredded Swiss cheese
2 tablespoons grated parmesan cheese
salt and pepper to taste
½ cup shredded gruyere cheese

Instructions:
Preheat oven to 400°F degrees. Spray a 2 quart oval baking dish lightly with cooking spray and set aside. In a small skillet, add olive oil and mushrooms and heat on medium for 5-6 minutes to let mushrooms release moisture. Remove from heat and set aside. In a small sauce pan, heat cream with garlic and thyme until it is heated through, but not boiling. Season with salt and pepper. Peel potatoes, cut into ⅛” slices and place in the baking dish. Pour the warm cream sauce over the potatoes. Sprinkle the shredded cheeses on top and add the mushrooms. Sprinkle with parmesan cheese. Bake for 45 minutes or until browned and bubbly. Let gratin sit for 10 minutes before serving.

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