Creamy two potato and mushroom gratin

This gratin delivers on home comfort, simplicity and deliciousness with lots of readily-available veggies


Preparation time: 15 minutes
Cooking time: 1 hr 30 minutes
Serves: 4-6


25g butter

1 tbsp olive oil

350g mixture of open and closed-cup mushrooms, sliced

1 clove garlic, crushed

l ½ tsp freshly grated nutmeg

675g old potatoes, peeled

450g sweet potatoes, peeled

300ml full-fat milk

50g Cheddar cheese, grated


1 Heat 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.

2 Slice both kinds of potatoes to about the thickness of a pound coin. Arrange half over the base of a 1.4ltr 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 1 hour.

3 Remove from the oven, scatter over the cheese and bake for a further 25 minutes or until the top is golden and the potatoes are cooked through. Serve on its own as a warming supper, or with bacon for something a little heartier.

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.

Recipes and images courtesy of

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