Potato Carrot Mushroom Gratin Recipes

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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

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.

POTATO, CARROT, & MUSHROOM GRATIN



Potato, Carrot, & Mushroom Gratin image

Craving some rustic vegetable goodness? This potato, carrot, and mushroom gratin is here for you. The soft flavors of the vegetables combine perfectly with the creamy dairy topping. The wonderful thing is you can add or change your vegetable base depending on preference. With only one pan in use, the clean up is quick and easy.

Provided by Cook for Your Life Staff

Categories     Mains

Number Of Ingredients 1

1 large russet potato, thinly sliced 1 large carrot, thinly sliced ½ cup mushrooms, thinly sliced 1 ½ tablespoons butter 2 tablespoons flour 1 cup low-fat milk ¾ cup cheddar cheese Salt and pepper to taste

Steps:

  • Preheat the oven to 400 degrees.
  • In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping. Season the vegetables with salt and pepper.
  • In a small sauce pot over medium low heat, melt the butter. Once melted, add the flour and a pinch of salt. Stir constantly for 1 minute. Add the milk and continue to stir occasionally until it begins to thicken. Once milk mixture has thickened, remove from the heat, mix in the cheese and allow to melt.
  • Pour the cheese sauce over the potatoes, carrots, and mushrooms. Cover the dish with a sheet of aluminum foil and place in oven. Bake until the gratin until the vegetables are tender and sauce is bubbling, about 40-60 minutes.

Nutrition Facts : Calories 998

POTATO-MUSHROOM GRATIN



Potato-Mushroom Gratin image

Provided by Bruce Aidells

Categories     Mushroom     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Casserole/Gratin     Parmesan     Fall     Family Reunion     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced

Steps:

  • Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
  • Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

POTATOES AND CARROTS AU GRATIN



Potatoes and Carrots Au Gratin image

I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups sliced peeled potatoes
1-1/2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup chopped onion
3/4 cup shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2/3 cup milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

Steps:

  • In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Provided by Tyler Florence

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

2 cups milk
1 cup whipping cream
2 garlic cloves
6 sprigs fresh thyme, divided
2 bay leaves, divided
2 tablespoons olive oil
3 pounds sliced mushrooms
1 leek, cut in rings
Salt and pepper, to taste
3 pounds baking potatoes, sliced paper-thin
3 tablespoons chopped Italian parsley, plus extra for garnish
3 tablespoons chopped chives
1 cup grated Asiago

Steps:

  • In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
  • Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
  • Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

GRATIN OF CARROTS AND MUSHROOMS



Gratin Of Carrots And Mushrooms image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3/4 pound carrots, trimmed and scraped
1/2 pound mushrooms
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons lemon juice
1/4 cup fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
1 egg
1/3 cup freshly grated Parmesan cheese

Steps:

  • Cut carrots crosswise into thin rounds. There should be about 2 1/4 cups.
  • Cut the mushrooms thinly. There should be about 3 cups.
  • Melt the butter in a saucepan and add the shallots. Cook, stirring, about 1 minute. Add mushrooms. Sprinkle with lemon juice and cook briefly, stirring, until mushrooms are wilted. Add the carrots and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover tightly and cook about 10 minutes until all the liquid is evaporated, taking care that the vegetables do not burn.
  • Put vegetables in the container of a food processor or electric blender and blend thoroughly. There should be about 2 cups. Pour and scrape the mixture into a saucepan.
  • Meanwhile, preheat the broiler to high.
  • Add salt, pepper, parsley and egg to the carrot and mushroom mixture. Beat well. Heat. Spoon the hot mixture into a flat baking dish with 2 1/2-to-3-cup capacity and smooth the top. Sprinkle top evenly with cheese.
  • Place the dish in the broiler about 6 inches from the source of heat and bake 5 minutes or slightly longer or until the top is golden brown. Serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams

CARROT AND POTATO GRATIN



Carrot and Potato Gratin image

Make and share this Carrot and Potato Gratin recipe from Food.com.

Provided by mommymakeit4u

Categories     Potato

Time 1h30m

Yield 1 gratin, 8 serving(s)

Number Of Ingredients 6

2 1/4 lbs russet potatoes, peeled, thinly sliced
1 1/4 lbs carrots, peeled, thinly sliced
1 teaspoon salt
1 1/4 cups gruyere cheese, grated (6 oz)
1 cup chicken broth
1/4 cup butter

Steps:

  • Preheat oven to 375.
  • butter 13x9x2 inch glass baking dish.
  • bring large pot of salted water to boil. Add potatoes and carrots.
  • Cover and cook for 5 minutes. Drain well.
  • Arrange 1/4 cooked vegetables over bottom of dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of cheese over. Repeat layering 3 more times with remaining ingredients.
  • Pour broth over vegetables. Dot top with 1/4 cup butter.
  • Cover and bake until broth is absorbed and vegetables are tender. About 1 hour.
  • Uncover and bake until golden brown. about 10 minutes longer.
  • Let stand 10 minutes before serving.

POTATO MUSHROOM GRATIN



Potato Mushroom Gratin image

A delicious side dish which I've adapted from a recipe I found on an English website and which I am posting for the 2005 Zaar World Tour. Because I was expecting a cheese topping, this recipe had me looking up "gratin" in culinary dictionaries. What I found for "gratin" was "covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". Something else I've learnt since this tour began. For me, "gratin" has always evoked images of either a cheese sauce or a cheese topping. Obviously topping this dish with grated cheese is an option, but the dish would be healthier without the cheese! Again, exercise your culinary discretion!

Provided by bluemoon downunder

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 rosemary sprig
3 medium baking potatoes, peeled and thinly sliced
225 g mushrooms, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon dried thyme
1 cup walnuts, finely chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 425°F/220°C/Gas 7.
  • Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
  • Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
  • Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
  • Bake, uncovered, until the top is golden and crusty, about 1 hour.
  • Serve hot.

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)



Potato and Mushroom Gratin (Nigella Lawson) image

Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs baking potatoes, thinly sliced
1 1/2 cups milk
3 tablespoons white wine
salt
pepper
2 tablespoons butter
2 teaspoons garlic-infused olive oil
8 ounces cremini mushrooms, finely sliced to make 4 cups

Steps:

  • Preheat oven to 425°; butter a shallow baking dish or gratin.
  • Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
  • Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
  • Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
  • Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

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