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Provolone, Mushroom and Potato Gratin

By 65 Comments

Cheesy potatoes get a whole new look with the addition of Provolone cheese, Portobello mushrooms and fresh thyme. 

Provolone, Mushroom and Potato Gratin is a simple, flavor packed side dish is a delicious addition to a Thanksgiving meal. Comfort food at its best.

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.   

Provolone, Mushroom and Potato Gratin is a simple, flavor packed side dish is a delicious addition to a Thanksgiving meal. Comfort food at its best.

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?

Provolone, Mushroom and Potato Gratin is a simple, flavor packed side dish is a delicious addition to a Thanksgiving meal. Comfort food at its best.

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. 

Top down image of Provolone Mushroom and Potato Gratin recipe on a dark brown surface.

Yield: 6 servings

Provolone and Mushroom Gratin

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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


  2. Preheat oven to 400 degrees. Spray an oval baking dish lightly with cooking spray and set aside.
  3. Peel potatoes and cut into 1/8 inch thin slices and place in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Using a spatula, press down to compact layers and then sprinkle with parmesan cheese.
  8. 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.

© Garnish with Lemon
Cuisine: American / Category: Sides and salads
Disclosure: This post was sponsored via the NoshOn.It Publisher Partner Program by BelGioioso Cheese. As always, all opinions expressed are my own. Thank you for supporting the companies and products that make Garnish with Lemon possible!

 

 

Comments

  2. 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 🙂

    Reply

  5. 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.

    Reply

  10. 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!

    Reply

  14. 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!!!

    Reply

  17. 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 😉

    Reply

  27. 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. 🙂

    Reply

  29. 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!

    Reply

    • 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!

      Reply

      • 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!

        Reply

    • 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!

      Reply

  31. 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

    Reply

    • 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!

      Reply

  32. Can I prep this a day ahead and store in fridge? Then cook the next day? Not sure if potatoes will brown?

    THANK YOU!

    Reply

    • 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!

      Reply

  34. 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!

    Reply

  35. 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.

    Reply

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