Deluxe Potatoes Au Gratin

Deluxe Potatoes Au Gratin


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Creamy potatoes drenched in a cheesy sauce already make for a classic comfort food. Now, kick your potatoes au gratin recipe up a notch by adding onions, mushrooms, and a few select herbs and spices.

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Serving Size / Yield

6-8 servings


  • 6-8 Baking Potatoes, cooked and cubed
  • 1/3 C. Grated Parmesan Cheese
  • 6 Tbs. Butter, divided
  • 1 Large Onion, diced
  • 8 oz. White Button Mushrooms, sliced
  • 3/4 tsp. Sea Salt, divided
  • 2-3 Garlic Cloves, minced
  • 1/4 C. All-Purpose Flour
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Rosemary
  • 1 tsp. Dried Basil
  • 1/4 tsp. Ground Black Pepper
  • 2 1/2 C. Whole Milk, warmed
  • 1 1/2 C. Heavy Cream, warmed
  • 1 1/2 C. Shredded Gruyere Cheese
  • 1 1/2 C. Shredded White Cheddar Cheese

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Preheat the oven to 375 degrees. Spray a 9x13" baking dish with nonstick cooking spray. Spread the cooked and cubed potatoes out in the casserole dish. Sprinkle potatoes with parmesan and set aside. In a large skillet over medium-high heat, warm 3 Tbs. of butter until melted. Add the onions and mushrooms, and sauté until vegetables are tender. Add 1/4 tsp. sea salt and garlic, and continue cooking for 2-3 more minutes. Place the remaining butter in the skillet and warm until melted. Stir in flour, and cook until it browns. Sprinkle on the thyme, rosemary, basil, remaining salt, and pepper, and stir well. Whisk in warmed milk and cream until fully combined. Stir mixture continuously until boiling. In a medium bowl, mix together the gruyere and white cheddar cheese. Add 2 cups of the cheese mixture to the boiling sauce. Bring sauce back to a boil, then pour over the potatoes. Cover with foil and bake for 25 min. Remove from oven, uncover, and sprinkle casserole with remaining cheese mixture. Bake uncovered for 15 more minutes until cheese topping browns.

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