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Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese

We went mushroom hunting on Sunday morning, and ended up with a handful of morels.

Wild Morel Mushrooms

Wild Morel Mushrooms

This recipe calls for a mix of wild mushrooms, so I used a mix of morels, shiitake, and baby bellas. It was fantastic! I had to cook it a little longer than directed so that the potatoes were cooked all the way through. This is definitely an impressive dish, and it would be impressive with any mix of wild mushrooms.

Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese

Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese

Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese
Bon Appétit November 1996

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish.

5 ounces crumbled blue cheese (such as Stilton, Gorgonzola or Maytag blue; about 1 1 /2 cups), room temperature
2 ½ cups whipping cream
1 teaspoon salt
½ teaspoon pepper
1 ½ tablespoons butter
1 lb. mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog), thickly sliced
1 ½ teaspoons chopped fresh thyme or 3/4 teaspoon dried
2 lbs. Yukon Gold potatoes, peeled, very thinly sliced into rounds

Position rack in top third of oven and preheat to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1 cup/2 cream. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 2 cups cream.

Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; sauté until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)

Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.

Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot.

MacGourmet Rating: 5 Stars


  • Katy ~

    I wouldn’t know one wild mushroom from another, so I am very impressed that you can go out and pick something from the wild like that!!

    This dish looks very creamy and flavorful with the selection of cheese and mushrooms. Definitely company worthy and one I’m going to add to my stash of “make to impress”.

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