Provolone, Mushroom and Potato Gratin

by | Oct 13, 2014 | All, Side Dishes, Sponsored

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

Top down image of a white gratin dish filled with a  provolone, mushroom and potato gratin recipe. It is on a dark brown background with a silver spoon on the side for serving.

Au gratin potatoes don’t get the love they should so I gave them an update and made this Provolone, Mushroom and Potato Gratin recipe. It uses lots of provolone cheese and fresh thyme and it’s my newest crave-worthy side dish.

Provolone, Mushroom and Potato Gratin in a white gratin baking dish with a large silver spoon inserted for serving on a dark background.

And you’re probably wondering, what even is a gratin?

Simply put, a gratin is a French dish that has a browned crust, often using breadcrumbs, grated cheese, egg or butter. It’s usually made with cream and baked in a shallow pan with cheese or butter on top that gets nice and crispy on top.  How can you go wrong with that? You can’t.

Do I need a special pan to make a gratin?

Traditionally gratin pans are used to make au gratin potatoes. What exactly is a gratin pan? A gratin pan is a shallow oval baking dish that allows the ingredients to be spread in thin layers so you can have a large surface area on top that can get a nice browned crust when it is baked in the oven.

Do you have to use one for these potatoes? No, but it sure looks pretty and its a great addition to any kitchen bakeware collection. But don’t worry, if you don’t have one you can sub in an 8 x8 or 9x 13 glass baking dish. Just be sure to adjust your baking time.

You’ll need to add a little time in the oven if you use an 8 x 8 because the layers will be thicker and shave a little time off if you use a 9 x 13 since your layers will be thinner.

How do I slice potatoes thinly?

There are a few kitchen tools that I will give up valuable storage space in my kitchen and a mandoline is one of them. There is NO better, faster way to get even thin-sliced potatoes than with a mandoline. I have an OXO mandoline slicer and I absolutely love it.

But please promise me that you will use the supplied holder to grip the potatoes. Your fingers will thank you for saving them from the sharp blades.

Once you get your hands on a mandoline you’ll be looking for all of the things to slice. You can also use it to make slicing easy in these recipes too.

What ingredients do I need for this potato gratin?

  1. Russet Potatoes
  2. Portobello Mushrooms
  3. Provolone Cheese
  4. Heavy Cream
  5. Fresh Thyme
  6. Grated Parmesan Cheese
  7. Butter

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.

What kind of potatoes do I use for a gratin recipe?

I tried this recipe with several different kinds of potatoes. So trust me and stick with russet potatoes, they do the best job of keeping their texture when baked in cream.

Don’t try to sub in Yukon Golds. Their water content is too high, and the end result is a soupy mess. And no one wants to eat a soupy mess.

Do I need to use cream in au gratin potatoes or can I use milk?

Because the flavors in this gratin shine through, I used heavy cream and lots of cheese

A couple of things I learned when making this gratin. A recipe is only as good as the ingredients you use, so don’t try to make this low cal and use milk or less cheese and expect the same results.

It’s not going to happen. 

Fair warning: This is not a recipe for someone counting calories. I’m a firm believer in enjoying everything in moderation so I don’t make this heavy side dish all of the time, but when I do make it, I let myself enjoy it.

This easy side dish is impressive for entertaining as well as a unique side dish for your holiday dinner menu.

If you are looking for a lighter potato dish give this flavor-packed Rosemary Roasted Sweet Potatoes and Onions recipe a try. It’s a staple in our dinner side dish rotation. 

Looking for more options? Check out all of our side dish recipes here.

Serving of Potato gratin on a small white plate with the large gratin dish behind it for serving.

What to serve with au gratin potatoes?

You can’t have a meal with potatoes alone. Add these reader favorite recipes to round out your holiday menu.

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

Try some of our other favorite potato recipes.

Yield: 6 servings

Provolone and Mushroom Gratin

Provolone and Mushroom Gratin

Cheesy potatoes just got an upgrade with this easy Provolone and Mushroom Potato Gratin Recipe.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

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

  1. Preheat oven to 400 degrees. Spray a 2 quart oval baking dish lightly with cooking spray and set aside.
  2. Peel potatoes and cut into 1/8 inch thin slices and place in a large bowl.
  3. 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.
  4. In a small pan 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.
  5. 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.
  6. Repeat the process two more times, finishing with mushrooms and cheese. Pour extra cream left in the bowl over top.
  7. Using a spatula, press down to compact layers and then sprinkle with parmesan cheese.
  8. Bake for 45 minutes and let sit for 5 minutes before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 472Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 88mgSodium: 366mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 13g

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This easy Provolone, Mushroom and Potato Gratin recipe is a simple, flavor-packed side dish for entertaining or a great addition to your holiday menu.

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66 Comments

    • Avatar

      Thanks for the pin, Amy!

      Reply
  1. Avatar

    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
    • Avatar

      Isn’t the amount of food kids can consume crazy? 🙂

      Reply
    • Avatar

      Me too, Rachel!

      Reply
    • Avatar

      It would be a perfect addition 🙂

      Reply
  2. Avatar

    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
    • Avatar

      Couldn’t agree more! Thank you 🙂

      Reply
  3. Avatar

    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!

    Reply
    • Avatar

      It is so,so good!

      Reply
    • Avatar

      Always a win in our house!

      Reply
  4. Avatar

    Everything about this = LOVE!!

    Reply
    • Avatar

      COuldn’t agree more, thank you!

      Reply
  5. Avatar

    What a fabulous cheesy comfort food dish! I love provolone, so I might just devour this entire dish by myself!

    Reply
    • Avatar

      I may or may not have done that myself!

      Reply
  6. Avatar

    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
    • Avatar

      Thanks!

      Reply
  7. Avatar

    Good cheese and potatoes, I am always there for that! Pinning to remind me to make this cheesy goodness.

    Reply
    • Avatar

      Thanks for the pin!

      Reply
    • Avatar

      Thanks, Liz!

      Reply
  8. Avatar

    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
    • Avatar

      Glad I could save you from the mistake I made 🙂

      Reply
  9. Avatar

    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!

    Reply
    • Avatar

      Isn’t is such a fabulous cheese?

      Reply
  10. Avatar

    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.

    Reply
    • Avatar

      Me too, Nicole! 🙂

      Reply
  11. Avatar

    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
    • Avatar

      You are welcome in my house anytime! 🙂

      Reply
  12. Avatar

    This looks absolutely to die for! Love mushroom everything this time of year.

    Reply
    • Avatar

      Couldn’t agree more, Liz!

      Reply
  13. Avatar

    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*

    Reply
    • Avatar

      Thanks, Amy! Isn’t the cheese fabulous? Add mushrooms to it and I’m in heaven!

      Reply
  14. Avatar

    So perfect for the holidays. I love everything about this recipe, thanks for sharing!

    Reply
  15. Avatar

    Oh my gosh… totally adding Belgioioso to my shopping list. This sounds and looks SO good!!

    Reply
    • Avatar

      It is, Amanda! You will love it 🙂

      Reply
  16. Avatar

    Mmmm, anything with cheesy mushrooms and I am there!

    Reply
    • Avatar

      Thank you! 🙂

      Reply
  17. Avatar

    This recipe is so in my wheelhouse to both eat and fix. A change up to elegant on scalloped potatoes.

    Reply
    • Avatar

      Thanks, Carol. 🙂

      Reply
    • Avatar

      It is, that may or may not have happened here 🙂

      Reply
  18. Avatar

    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
    • Avatar

      Thanks, Diane!

      Reply
  19. Avatar

    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
    • Avatar

      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
      • Avatar

        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
        • Avatar

          Great! Glad you found something that worked! Thanks for letting me know 🙂

          Reply
  20. Avatar

    I can’t tell the size of your baking dish. Would this work in a 9×13?

    Reply
    • Avatar

      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
  21. Avatar

    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
    • Avatar

      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
  22. Avatar

    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
    • Avatar

      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
  23. Avatar

    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
    • Avatar

      Oh, I’m so happy it worked for you! Thanks for your nice note! Happy New Year!

      Reply
  24. Avatar

    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
  25. Avatar

    Made this a couple of times, reduced the cheese, used cheddar instead. Unfortunately this website has become really spammy, thought I’d provide the feedback.

    Reply

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