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Mushroom & Potato Gratin [vegetarian] by The Flexitarian

Mushroom & Potato Gratin [vegetarian]

Bubbling with cheese and cream, this Mushroom & Potato Gratin is the ultimate comfort food.
5 from 1 vote
DieTARY CHOICEGluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Entertaining, Family Meals
Cuisine French
Servings 6 people
Calories 487 kcal

Equipment

hob to oven casserole dish
frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 900 g Albert Bartlett's Rooster Potatoes or other baking potatoes
  • 500 g chestnut mushrooms
  • 100 g shallots
  • 2 garlic cloves
  • 1 heaped Tbsp freshly chopped rosemary leaves + 1 sprig
  • 40 g butter + extra for greasing gratin dish
  • 60 ml white wine
  • 300 ml double cream
  • 100 ml milk
  • 150 g grated cheddar
  • nutmeg to taste
  • salt & pepper

Instructions
 

  • Clean the mushrooms and cut them into 2.5mm [0.1 inch] thin slices. Put the cream, 1 crushed garlic clove, rosemary sprig and milk into a small saucepan. Slowly heat up until everything is just boiling. Turn off the heat, season and leave on the side to infuse. Pre-heat the oven to 180°C/350°F/Gas 4.
  • Heat the butter in a large frying pan. Add finely chopped shallots. Fry gently for a few minutes until soft.
  • Add the sliced mushrooms, white wine and finely chopped rosemary.
    Mushroom & Potato Gratin Step 2
  • Cook covered under medium heat for 5 minutes. Carry on cooking uncovered for around 8 minutes until the mushrooms are done. Season to taste.
  • In the meantime cut the potatoes into 2.5mm [0.1 inch] slices. Put them on a clean cloth and pat dry.
    Mushroom & Potato Gratin Step 3
  • Grease a gratin dish generously with butter. Rub the second garlic clove all over the gratin dish.
  • Layer half of the potatoes at the bottom of the gratin dish. Season with salt, pepper and nutmeg.
    Mushroom & Potato Gratin Step 5
  • Add the mushrooms and their juices (if any) on top.
    Mushroom & Potato Gratin Step 6
  • Spread 5 Tbsp of the cream and milk mixture on top of the mushrooms.
    Mushroom & Potato Gratin Step 7
  • Layer the second half of the potatoes on top of the mushrooms. Season with salt, pepper and nutmeg.
    Mushroom & Potato Gratin Step 8
  • Add the rest of the cream and milk mixture (rosemary sprig removed) on top. Sprinkle with grated cheese all over.
    Mushroom & Potato Gratin Step 9
  • Cook in the oven for 45 - 60 mins until the potatoes are cooked and gratin is golden.
    Mushroom & Potato Gratin [vegetarian] by The Flexitarian

Nutrition

Serving: 250gCalories: 487kcalCarbohydrates: 36gProtein: 13gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 111mgSodium: 246mgPotassium: 1157mgFiber: 4gSugar: 5gVitamin A: 1183IUVitamin C: 31mgCalcium: 275mgIron: 2mg

Find this recipe online:

Mushroom & Potato Gratin [vegetarian]

https://theflexitarian.co.uk/recipe-items/mushroom-potato-gratin-vegetarian/