Recipes from the Grapevine Cottage

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Potatoes Dauphinoise with Mushrooms

Perfect as a holiday accompaniment, here is an elegant potato dish to match up with that standing rib roast or beef tenderloin. It's another winner from Suzanne Landshof, the bride of The Wine Geezer, Tom.

Serves 6


2 garlic cloves peeled, 1 minced, 1 cut in half
3 Tablespoons butter
2 pounds potatoes, peeled & thinly sliced
1 teaspoon salt
pepper to taste
3 or 4 ounces mushrooms (see note) sautéed in 3 tablespoons butter with the minced garlic
1 cup heavy cream


1. Preheat oven to 325ºF. Rub an 8" x 14" shallow baking dish with at least 2" sides, with the garlic clove halves and butter generously.

2. Arrange a layer of potatoes slices in rows, over lapping slightly. Sprinkle with salt and pepper and 1/3 mushrooms. Repeat layers till dish is full. Pour in cream. Add more cream or milk if needed so liquid is up to the bottom of the top layer of potatoes. Bake till cream has been absorbed and potatoes are easily pierced by fork. About 1 hour. Check after 45 minutes.

Note: You can use fresh wild mushrooms, cepes or porcini, or dried. If not available, common button mushrooms will do. This is an easy dish that you almost can't botch.