This delicious and creamy potato and mushroom gratin is a fabulous side dish for a variety of different ingredients such as roast chicken, fish or duck.
3 people made this
4 to 5 tablespoons olive oil
1kg potatoes, peeled and sliced
500ml double cream
1 medium onion, chopped
450g fresh mushrooms, diced
2 to 4 cloves garlic, minced
salt and pepper, to taste
20g grated cheese
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a frying pan, heat half of the oil over medium-high heat and cook and stir the potatoes for 15 minutes until lightly browned.
In a saucepan, bring the double cream to the boil, stirring occasionally. (Remove from the heat as soon as it reaches a boil).
In a frying pan, heat the remainder of the oil and cook and stir the onion with mushrooms until all liquid has evaporated.
Preheat the oven to 180 C / Gas 4. Butter a baking dish and coat it with breadcrumbs.
In a large pot, gently mix the potatoes, cream, mushrooms and onions, and bring to the boil. Simmer for 10 to 15 minutes. Season with garlic, salt and pepper. Pour the mixture into the prepared baking dish.
Bake for 25 minutes. Sprinkle the grated cheese on top 5 minutes before the end of baking. Remove when the cheese is golden brown.