I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.

  • Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.

  • Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

641 calories; 44.8 g total fat; 152 mg cholesterol; 414 mg sodium. 47.6 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2014
This is awesome. An elegant, absolutely delicious side dish that is very easy to assemble and smells amazing while baking - what more can you ask for? I used a lot more mushrooms than called for, run through the food processor to slice very thin and just a bit more cheese because it was the portion size I bought. Note: sottocenere is not cheap but you need very little to give a BIG taste punch. I also left a little of the peel on the potatoes as I like the added texture. Do let the casserole sit for 10 minutes or so to set up. Guests raved about it and nothing was left. One thing: I would prefer that the potatoes be given in pounds rather than number because size varies so much. But thanks for this great, easy recipe. It's a definite keeper!! Read More
(18)

Most helpful critical review

Rating: 3 stars
08/10/2015
Tasted good but watery mushy. Read More
(3)
31 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2014
This is awesome. An elegant, absolutely delicious side dish that is very easy to assemble and smells amazing while baking - what more can you ask for? I used a lot more mushrooms than called for, run through the food processor to slice very thin and just a bit more cheese because it was the portion size I bought. Note: sottocenere is not cheap but you need very little to give a BIG taste punch. I also left a little of the peel on the potatoes as I like the added texture. Do let the casserole sit for 10 minutes or so to set up. Guests raved about it and nothing was left. One thing: I would prefer that the potatoes be given in pounds rather than number because size varies so much. But thanks for this great, easy recipe. It's a definite keeper!! Read More
(18)
Rating: 5 stars
04/21/2014
This is awesome. An elegant, absolutely delicious side dish that is very easy to assemble and smells amazing while baking - what more can you ask for? I used a lot more mushrooms than called for, run through the food processor to slice very thin and just a bit more cheese because it was the portion size I bought. Note: sottocenere is not cheap but you need very little to give a BIG taste punch. I also left a little of the peel on the potatoes as I like the added texture. Do let the casserole sit for 10 minutes or so to set up. Guests raved about it and nothing was left. One thing: I would prefer that the potatoes be given in pounds rather than number because size varies so much. But thanks for this great, easy recipe. It's a definite keeper!! Read More
(18)
Rating: 5 stars
06/22/2015
Made exactly as written except I couldn't find the Sottocenere cheese looked online and saw you could substitute Fontina cheese. It got rave reviews! Will be making this again. Thanks Chef John. Read More
(12)
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Rating: 5 stars
12/25/2014
Making for Christmas Dinner. I am such a Chef John aficionado I goggled "incredibly cheap Chinese Mandolin" and got one for ten bucks from Bed Bath and Beyond. Found Truffle Cheese at my near by Mollie Stones. used jar thyme cause though I had the fresh but I just got lazy. 5 Russets made a lot of potatoes so we will have the rest tomorrow morning with sausage for breakfast. Now baking away and I love it! Read More
(7)
Rating: 5 stars
11/15/2013
AMAZING!! I am on a truffle kick at the moment - spreading truffle butter on my bagel and pizza crust and anything else I can find including my fingertips. Also thanks for the tip on the cheese. I got something similar at Trader Joes but it was not quite as good. Read More
(4)
Rating: 3 stars
08/10/2015
Tasted good but watery mushy. Read More
(3)
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Rating: 5 stars
01/09/2014
As always Chef John puts out great information. Don't worry if you can't find certain things (except heavy cream no switching:) his recipes are meant to keep it pretty simple for us average joe's. Tried this one out substituting cheeses but it was still great. I did find a truffle oil spray at the store completely out of the blue so used it. Read More
(3)
Rating: 5 stars
06/11/2018
This is the best potato’s au gratin I’ve ever had! I added a little shaved sweet onion in the layers with the mushrooms. Because of the comments about it being too milky or liquidy I made a roux with butter and flour then added the cream and dissolved the cheese in that. It was a little thick so I diluted with some chicken broth and then poured a little over each layer as I went. Cooked for 1 hr 15 min then added the extra cheese on the top with some Panko. Under the broiler for about 5 min and this came out perfect. Better than any fancy restaurants! The sottocerene was amazing in this. I also added a little Gruyere cheese too. Soooo good! Thank you Chef John!!!?? Read More
(3)
Rating: 4 stars
04/17/2017
Great tasting but really, really soupy. Maybe my sliced, rinsed potatoe slices added to the liquid content , or the heavy cream should have been whipped to thicken??? Read More
(2)
Rating: 5 stars
12/27/2016
I honestly just love anything you post. I love your blog and I love your recipes and your twist on things. You making everything unique and delicious! Thank you! This recipe is wonderful. I throw in a little Jalapeño just to give it a kick. Love love love it. Thank you again! Read More
(2)