Truffle Mushroom Gruyère Scalloped Potatoes for the Holidays Tips, FAQ & printable recipe

Tips for success

For the best texture, use a mandoline to slice the potatoes uniformly. This ensures they cook at the same rate. If you don't have a mandoline, take your time with a sharp knife, aiming for even 1/8-inch slices.

Soaking the sliced potatoes in cold water for 30 minutes before layering can remove excess starch, but it also removes some flavor—blot them dry if you do.

To get a golden, slightly crispy top, you can transfer the finished gratin to a broiler-safe dish and broil for 2-3 minutes after slow cooking. Watch it carefully to avoid burning.

Alternatively, sprinkle a little extra cheese on top during the last 30 minutes of cooking. Let the dish rest before serving to allow the sauce to thicken and set.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and layer with the mushrooms. The smoky flavor pairs wonderfully with the truffle and Gruyère. Omit the extra salt if using bacon, as it is salty.
• Swap the Cheese: Use a combination of Gruyère and sharp white cheddar for a more pronounced cheese flavor. Or try fontina for a creamier melt. Adjust the amount to your taste.
• Make It Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the mushroom sauté for a subtle heat. The spice cuts through the richness of the cream and cheese.
• Add Greens: Layer in a cup of fresh spinach or kale between the potato layers. The greens will wilt as the dish cooks, adding color and nutrients. No need to pre-cook them.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or in the microwave on high for 2-3 minutes. Add a splash of cream if the sauce seems dry.

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through. The sauce may thicken upon cooling; add a splash of cream or milk when reheating to restore the creamy texture.

This dish can be assembled up to 24 hours in advance. Layer the potatoes, mushrooms, and cheese in the slow cooker insert, cover, and refrigerate. Pour the cream mixture over the top just before cooking.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, cook the full dish, let it cool, and refrigerate for up to 3 days.

Serving ideas

Serve these truffle mushroom scalloped potatoes as a showstopping side for holiday turkey, prime rib, or roast chicken. The rich, earthy flavors complement roasted meats beautifully. Garnish with fresh thyme and shaved Parmesan for an elegant finish. A crisp green salad with a bright vinaigrette balances the richness.

For a festive presentation, transfer the scalloped potatoes to a warm serving platter, using a wide spatula to lift out portions. The layers will be visible, showcasing the mushrooms and cheese.

This dish also works well for potlucks and dinner parties, as it can be kept warm in the slow cooker on the warm setting for up to an hour.

Frequently asked questions

Recipe card

Truffle Mushroom Gruyère Scalloped Potatoes for the Holidays

Prep 20 minCook 4 h 30 minRest 10 minTotal 5 hServes 10

Ingredients

• 4 lb Yukon Gold potatoes, thinly sliced
• 8 oz chanterelle mushrooms, sliced
• 8 oz cremini mushrooms, sliced
• 2 cups aged Gruyère cheese, shredded
• 1/4 cup black truffle butter, softened
• 2 cups heavy cream
• 1 tbsp fresh thyme leaves, plus more for garnish
• 1/4 cup shaved Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large skillet over medium-high heat, melt 1 tablespoon of the truffle butter. Add the sliced chanterelle and cremini mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
2. In a medium bowl, whisk together the heavy cream, remaining truffle butter (melted), fresh thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
3. Spread one-third of the sliced Yukon Gold potatoes evenly over the bottom of a 6-quart slow cooker. Top with half of the sautéed mushrooms, then sprinkle with one-third of the shredded Gruyère. Repeat the layers: potatoes, mushrooms, cheese, then finish with a final layer of potatoes and the remaining cheese.
4. Pour the prepared cream mixture evenly over the layered potatoes and mushrooms. Gently press down with a spatula to ensure the cream seeps through all the layers.
5. Cover the slow cooker with the lid and cook on LOW for 4 1/2 hours, until the potatoes are tender and the top is golden and bubbly. Do not lift the lid during the first 3 hours of cooking to maintain even heat.
6. Once cooked, turn off the slow cooker and let the potatoes rest, uncovered, for 10 minutes. This allows the sauce to thicken slightly. Serve warm, garnished with fresh thyme leaves and shaved Parmesan.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.