Mushroom-Gruyere Scalloped Potatoes

This indulgent side dish combines the earthy flavor of mushrooms with the rich, nutty taste of Gruyere cheese, making it a perfect accompaniment for any meal. Layers of thinly sliced potatoes are nestled in a creamy mushroom sauce, then topped with melted Gruyere that crisps up beautifully in the oven. This dish is comforting and sophisticated, ideal for holiday dinners or special occasions when you want to impress your guests with a gourmet twist on a classic recipe.

Ingredients:

• 2 pounds russet potatoes, thinly sliced
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 ½ cups Gruyere cheese, grated
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• ½ teaspoon ground nutmeg
• 1 tablespoon olive oil

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Sauté Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until they become translucent, about 3-4 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with salt, pepper, and thyme. Remove from the skillet and set aside.
3. Make the Sauce: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until it forms a paste. Gradually whisk in the milk and cream, stirring constantly until the mixture thickens, about 5 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
4. Assemble: In the prepared baking dish, arrange a layer of potato slices, slightly overlapping. Top with a portion of the sautéed mushrooms and a sprinkle of Gruyere cheese. Repeat these layers until all the ingredients are used, finishing with a layer of cheese on top.
5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Serve: Let the scalloped potatoes rest for about 10 minutes before serving to allow the sauce to set. Garnish with a sprinkle of fresh thyme if desired.

Enjoy your rich and flavorful Mushroom-Gruyere Scalloped Potatoes!