Individual Cheesy Potato Mushroom Gratins

 

Get ready to impress your taste buds with these Individual Cheesy Potato Mushroom Gratins! 🍄🧀🥔

Imagine layers of tender, blanched potatoes nestled in rich, creamy cheese sauce, featuring a delightful trio of cream cheese, Asiago, and Gruyere. Add to that the earthy goodness of golden sautéed mushrooms, infused with garlic, rosemary, and thyme. Each bite is a harmonious blend of flavors, topped with a crunchy Parmesan and toasted almond crumb, and garnished with fresh chives for that perfect finishing touch.

These gratins are baked to golden perfection in individual ramekins, making them not only delicious but also charmingly personal. Whether you're hosting a dinner party or simply treating yourself, these cheesy potato mushroom gratins are sure to be a hit. So, preheat your oven, grab your ramekins, and get ready to enjoy a dish that's as fun to make as it is to eat! 😋

Bon appétit! 🍽️

Ingredients  

• 2 lbs. russet baking potatoes, peeled and sliced 1/4 inch thick
• 8 oz cremini mushrooms, sliced
• 1 1/2 tbsp olive oil
• 2 tbsp garlic, minced
• 1 1/3 cups of heavy cream
• 2/3 cup half & half
• 3 oz cream cheese, softened
• 2/3 cup shredded Asiago cheese
• 2/3 cup shredded Gruyere cheese
• 3/4 tsp fresh rosemary, finely chopped
• 3/4 tsp fresh thyme leaves
• 1/8 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced almonds, toasted and chopped
• 1 1/3 tbsp butter
• 1 1/3 tbsp all-purpose flour
• 2 tbsp fresh chives, thinly sliced

Prep Essentials:

• Prep Time: 25 minutes
• Cooking Time: 25 - 30 minutes
• Cooking Method: Stovetop/oven
• Servings: 6

Recipe Essential Tools:

• Double Boiler or a non-stick saucepan for cheese sauce
• Wooden Spoon
• Whisk
• Cheese Grater
• 6 8 oz size ramekins

Instructions

1.  Preheat oven to 375°F.

2.  Bring a large pot of salt water to a boil. Blanch sliced potatoes for 4 minutes, drain, and set aside.

3.  Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until golden and moisture evaporates, about 6-8 minutes.

4.  Stir in garlic, rosemary, thyme, salt, and pepper; cook for 1 more minute. Remove from heat.

5.  In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.

6.  Gradually whisk in heavy cream and half & half, stirring constantly until thickened, about 5 minutes.

7.  Reduce heat to low. Add cream cheese, Asiago, Gruyere, nutmeg, salt, and pepper. Stir until cheese melts and sauce is smooth.

8.  Divide half the potatoes evenly into six 8-ounce ramekins. Top evenly with half the mushroom mixture.

9.  Pour half the cheese sauce over each ramekin.

10. Repeat layering with the remaining potatoes, mushrooms, and cheese sauce.

11. Combine Parmesan cheese and toasted almonds, and sprinkle evenly over each gratin.

12. Bake uncovered 25-30 minutes until tops are golden brown, and  gratins are bubbly.

13. Garnish with fresh chives before serving.