Cheesy potatoes get a whole new look with the addition of Provolone cheese, Portobello mushrooms and fresh thyme.
I made this Provolone, Mushroom and Potato Gratin using lots of provolone cheese and it’s my newest crave-worthy side dish that would be impressive for entertaining as well as a unique side dish for your Thanksgiving table.
This gratin is filled with layers of thinly sliced potatoes, mushrooms, flavorful Provolone cheese, seasoned with thyme and then topped off with cream and a sprinkle of parmesan.
A couple of things I learned when making this gratin:
1) Stick with Russet potatoes. Don’t try to sub in Yukon Golds. Their water content is too high, and the end result is a soupy mess.
2) A recipe is only as good as the ingredients you use, so don’t try to “healthify” this with milk or less cheese and expect the same results. It’s not going to happen.
Because the flavors in this gratin shine through, I used heavy cream and BelGioioso Mild Provolone cheese. Made in Wisconsin, this cheese is aged for 60 days to enhance its flavor and is a top-notch melting cheese. Makes it easy to see why it’s a match made in heaven, right?
Using quality ingredients doesn’t have to mean you’ll break the bank, though. Being able to buy the two pound package of BelGioioso at Costco is ideal for dairy lovers like us. It may sound like a lot, but Provolone is really versatile, and I’m always amazed at how quickly it goes in our house.
No worries, though; I understand if your family doesn’t consume the mass quantities of cheese that mine does.
But I encourage you to buy a little more than normal, because you’re going to want to make this Provolone, Mushroom and Potato Gratin more than once.
Provolone and Mushroom Gratin
Ingredients
- 5 medium russet potatoes, sliced thinly (1/8 inch thick)
- 1 tablespoon olive oil
- 1 (8-ounce) package sliced portabello mushrooms
- 1 1/2 cups heavy cream
- 1 teaspoon thyme
- 1 teaspoon minced fresh garlic
- 6 slices provolone cheese
- 2 tablespoons parmesan cheese
- salt and pepper
Instructions
- Preheat oven to 400 degrees. Spray an oval baking dish lightly with cooking spray and set aside.
- Peel potatoes and cut into 1/8 inch thin slices and place in a large bowl.
- 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.
- Heat cream, thyme and garlic over low heat until warm but not boiling, and pour over potatoes. Season with salt and pepper. Stir gently to coat.
- Spoon a third of the potato and cream mixture into prepared dish and arrange so potatoes are evenly distributed. Add 1/3 of the mushrooms and cover with 2 slices of provolone cheese. Repeat process two more times, finishing with mushrooms and cheese. Pour extra cream left in bowl over top.
- Using a spatula, press down to compact layers and then sprinkle with parmesan cheese.
- Cover with foil, but leave one corner vented to release steam. Bake for 45 minutes and let sit for 5 minutes before serving.
Notes
Be sure to leave one side of the foil vented or your potatoes will be watery.
Wow, this looks amazing. Can’t wait to try, pinning now!
Thanks for the pin, Amy!
Yum!!! Provolone is one of my favorite cheeses. I love that you used it in a gratin.
And I’m getting that way with Costco too..as my kids get older it is amazing to see how much food we go through 🙂
Isn’t the amount of food kids can consume crazy? 🙂
I could (and would) eat this all by myself! Obsessed with cheesy potato dishes!
Me too, Rachel!
Oh my word! This needs to be on our Thanksgiving table.
It would be a perfect addition 🙂
Potatoes and cheese? I am SO in. And thank you for pointing out that using lesser “fat” ingredients will not work. So many people try to do that and it just ruins the recipe. As a side dish, that’s a perfectly acceptable amount of cheesy, milky goodness. Plus, you had me at mushrooms. I could eat mushrooms every single day.
Couldn’t agree more! Thank you 🙂
My mouth is watering at this dish! It screams total comfort dinner to me. And all that provolone! I could eat it just on its own but mixed with potatoes and mushrooms, it has to be outrageous!
It is so,so good!
This looks incredible! Cheesy potato dishes are the best!
Always a win in our house!
Everything about this = LOVE!!
COuldn’t agree more, thank you!
What a fabulous cheesy comfort food dish! I love provolone, so I might just devour this entire dish by myself!
I may or may not have done that myself!
I love provolone cheese and I bet this potato gratin recipe is the bomb with it on it!
We love Costco – it’s crazy how fast my kids will go through regular sized packages of things!
What a delicious looking side dish! Thanks for sharing!
Thanks!
Good cheese and potatoes, I am always there for that! Pinning to remind me to make this cheesy goodness.
Thanks for the pin!
Potatoes, mushrooms and cheese – oh my! That looks heavenly!
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Thanks, Liz!
Oh… good tip on the russet potatoes I would have totally subbed them and wouldn’t have known about the water content! 🙂 Great recipe girl.. totally love anything with mushrooms so this is happening at our casa!
PS they are building a Costco by us soon and I can’t wait!!!
Glad I could save you from the mistake I made 🙂
Oh YUM! This is our go-to cheese around here. I have mostly used it for sandwiches and pizza, but now I have to try this recipe. Looks amazing!
Isn’t is such a fabulous cheese?
I know it’s a little early, but this would be PERFECT for Thanksgiving! I love that it’s a new spin on a classic gratin, plus I’m kind of obsessed with mushrooms and provolone.
Me too, Nicole! 🙂
Oh my gosh I want to dive head first into this dish. Seriously, all my favorite flavors. Sadly my family HATES mushrooms. It’s devastating. I love visiting friends who love mushrooms…hint hint 😉
You are welcome in my house anytime! 🙂
This looks absolutely to die for! Love mushroom everything this time of year.
Couldn’t agree more, Liz!
I love BelGioioso”s Mild Provolone. I always buy the 2-pound pack and it still never lasts long! Love how you used it here! Big mushroom fan *raises hand*
Thanks, Amy! Isn’t the cheese fabulous? Add mushrooms to it and I’m in heaven!
So perfect for the holidays. I love everything about this recipe, thanks for sharing!
This looks fabulous! My husband would LOVE it!
Oh my gosh… totally adding Belgioioso to my shopping list. This sounds and looks SO good!!
It is, Amanda! You will love it 🙂
Mmmm, anything with cheesy mushrooms and I am there!
What a yummy and cheesy goodness side dish.
Thank you! 🙂
This recipe is so in my wheelhouse to both eat and fix. A change up to elegant on scalloped potatoes.
Thanks, Carol. 🙂
If I had this in front of me I wouldn’t share! It looks that good!!
It is, that may or may not have happened here 🙂
This looks great. I am a Cosco shopper and will be on the look out. I can’t eat dairy but my husband does and I’m the cook. 🙂
oh my goodness, I can not wait to make this! It’s gorgeous.
Thanks, Diane!
Any idea how turnips would do in place of the russet potatoes? I’d love to try them as they are lower carb than potatoes. Thanks!
I haven’t tried the recipe with turnips, so I can’t tell you for sure. If you try it, please let me know how it turned out! Good luck!
Tried this with turnips. It was probably a bit more watery than hoped, but not distractingly so. Next time I may try to put a teaspoon or two of cornstarch into the heavy cream before heating it to help with thickening. Otherwise it tasted great!
Great! Glad you found something that worked! Thanks for letting me know 🙂
I can’t tell the size of your baking dish. Would this work in a 9×13?
This is a traditional gratin dish that measures 7 1/2 x 11 1/2. A 9 x 13 would work, you may need to adjust the cooking time a little bit, because it will cook faster in a larger dish. Good luck!
hi I am cooking this as I write! I would like to serve for thanksgiving…would it be ok to cook it in the morning and then serve at room temperature? Or better to cool, put in fridge, and reheat for how long?
Thanks!
Kate
Hi Kate, I wouldn’t eat it room temperature. I would cool in completely and refrigerate. Remove from refrigerator 30-45 minutes before putting in oven (to take the chill off), then reheat at 350 for about 30 minutes or until warmed through. Good Luck! Let me know how it turns out!
Can I prep this a day ahead and store in fridge? Then cook the next day? Not sure if potatoes will brown?
THANK YOU!
Hi Lynnette, Good question! We’ve never prepped ahead of time, but we’ve successfully cooked it the day before and then reheated before serving. Worked beautifully. Hope that helps. Happy Thanksgiving!
Wow! This definitely has my name written all over it! It looks absolutely delicious!
I’m a fairly hardcore vegan but this stopped me dead in my tracks. Since it wasn’t for company I used half and half. It was still very good. Unfortunately I bought Yukon golds so I cut out 1/2 c water. I topped it with parsley and chives. Next time I will top with scallions and parsley and try the heavy cream. Great dish thanks. Can’t wait for leftovers!
Oh, I’m so happy it worked for you! Thanks for your nice note! Happy New Year!
I made this for Thanksgiving this year and it was amazing!! Only a couple of small changes to the recipe… I used 3 tbsp. minced garlic and 16 oz of sliced portabella mushrooms (we are a family who loves mushrooms). Also, I couldn’t find the brand of provolone mentioned in the recipe so I used Kraft and it still tasted amazing. Every single bit of it was gone. Thanks for the recipe! I’ll definitely be making this again.