Pic of Potato and mushroom gratin

Potato and mushroom gratin

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Vegetarian mains

Potato and mushroom gratin

Side Serves 6 1h 45 min
This vegetarian gratin is a good simple supper with a green salad. For added depth of flavour, use a range of different mushrooms, including wild or dried porcini soaked for 5 minutes in cold water. You could also add some grated cheese for the last minutes of cooking – Pecorino and Gruyère are both good.


  • 20g butter
  • 750g potatoes, sliced into coins about 3-4mm thick
  • 400g mushrooms, wiped and sliced
  • 200ml stock, cream or milk, or a mixture of these


Prep time: 15 min
Cooking time: 1h 30 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Butter a gratin dish, then cover with a layer of potatoes and a layer of mushrooms.
  • Step 2

    Continue with these alternate layers, dotting with more butter and adding seasoning as you go, until you are out of mushrooms and potatoes.
  • Step 3

    Pour over the liquid and cook for about 1 hour, covered with foil. Remove the foil and cook for another 20-30 minutes, until browned on top.

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