Potato and Mushroom Gratin brings together two humble ingredients in a dish that is both simple and satisfying. I make this gratin whenever I want something warm and filling that does not require hours in the kitchen. The layers of potatoes become tender in the milk while the mushrooms add an earthy depth. A golden cheese topping adds the perfect finishing touch.
About the Recipe
This gratin strikes an ideal balance between everyday ingredients and special-occasion presentation. The preparation is straightforward; just slice, layer, and bake. The milk creates a natural sauce as it bakes, while the mushrooms add a meaty texture that makes this dish filling enough to serve as a main course.
Why you will love this recipe
The combination of potatoes and mushrooms creates a hearty dish that works both as a side and main course. I appreciate how the ingredients are readily available and budget-friendly. The preparation is forgiving – even if your potato slices are not perfectly even, the dish will still turn out well. The golden cheese crust adds visual appeal and a satisfying texture contrast to the tender vegetables beneath.
Cooking Tips
Slice the potatoes as uniformly as possible for even cooking. A mandoline makes this task easier, but a sharp knife works well too. Do not rinse the potato slices; their natural starch helps thicken the milk as it bakes. Let the gratin rest for 5-10 minutes after baking to allow the sauce to set slightly.
Serving and Storing Suggestions
Serves 4 as a side dish or 2 as a main course. Prep time is 20 minutes, with 30 minutes baking time. Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350F oven until warm throughout, about 15-20 minutes.
Similar Recipes
- Classic Potato Gratin
- Mushroom and Spinach Casserole
- Cheesy Scalloped Potatoes
Potato and Mushroom Gratin
Ingredients
- 350 gms Potatoes (finely sliced)
- 3/4 cup Milk
- 2 cups Button Mushrooms (finely sliced)
- 1 tsp Olive Oil
- 1 tbsp Butter
- 3/4 cup Cheddar Cheese (grated)
- Salt as per taste
- Pepper Powder as per taste
Instructions
- Heat butter and olive oil in a pan over medium flame.
- Add the mushrooms and saute for 2 minutes.
- In a separate pan, add the milk, potatoes, salt and pepper powder.
- Stir well and bring to a boil.
- Remove from flame.
- Add the mushrooms to the potato mixture and pour into a greased baking dish.
- Sprinkle cheese on top and place it in a preheated oven at 425F.
- Bake for 30 minutes or until golden on top.
- Remove, cool and serve.
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Frequently Asked Questions
Can I use different types of mushrooms?
Yes, any firm mushroom variety works well. Cremini or portobello mushrooms add extra flavor, while shiitake provides a more intense taste.
How do I prevent the top from burning?
If the cheese browns too quickly, cover the dish with foil for part of the baking time, removing it for the final 10 minutes to achieve the golden top.
Can I make this ahead?
You can assemble the gratin up to 24 hours in advance. Cover and refrigerate, then bring to room temperature before baking.
