Potato and Mushroom Gratin
Potato and Mushroom Gratin

Creamy two potato and mushroom gratin


October 20, 2016

Craving indulgence this weekend? This gratin delivers on home comfort, simplicity and deliciousness. It’s also great for budget-busting with no meat on the menu and favouring readily-available veggies.

  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Yields: Serves 4-6


25 g butter

15 tsp olive oil

350 g mixture of open and closed cup mushrooms, sliced

1 clove garlic, crushed

1/2 tsp freshly grated nutmeg

675 g old potatoes, peeled

450 g sweet potatoes, peeled

450 g full fat milk

50 g Cheddar cheese, grated


1Heat the butter and oil together in a frying pan, add the mushrooms and cook over a high heat until the mushrooms are soft and the juices have evaporated. Stir in the garlic and nutmeg and remove from the heat.

2Slice both kinds of potatoes to about the thickness of a pound coin. Arrange half over the base of a 1.4ltr/2 1/2pt ovenproof dish and season. Scatter over half of the mushrooms. Repeat the layers. Pour the milk over the potatoes and mushrooms. Cover the dish with foil and bake for 1hour.

3Remove from the oven, scatter over the cheese and bake for a further 25mins or until the top is golden and the potatoes are golden brown. Serve on its own as a warming supper, with bacon or the Sunday roast.

Cook’s tip: Most supermarkets sell ‘economy mushrooms’ these are usually 1kg trays of mushrooms which are a mixture of open and closed cup mushrooms, they tend to be lots of shapes and sizes, but taste great nonetheless and are a cheaper alternative to other mushrooms.

Approximate total cost: £3.90


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