Garlicky potato & mushroom gratin

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Simmer the potatoes in boiling salted water for 5 minutes, drain and slice. Meanwhile, fry the mushrooms in a little olive oil with the bay leaf until golden and all the moisture has bubbled off. Layer the potatoes in a buttered baking dish with the mushrooms.
2. Mix the cream, milk, mustard, garlic and parsley together and season. Pour over the potatoes and mushrooms, sprinkle the Gruyère over and bake for 30-40 minutes, until the potatoes are tender and the top is golden.

Per serving

875 kcalories, protein 16.7g, carbohydrate 43.9g, fat 71.5 g, saturated fat 0g, fibre 4.1g, salt 0.82 g

Latest comments and suggestions

• Andrea

  06 November 2007

  Andrea rated and commented on this recipe

  

  Indulgent, wicked, creamy, comforting, this is just about my perfect side dish!

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• Edward

  31 December 2007

  Edward commented on this recipe

  got me out of a hole when vegetarian mates turned up. Easy to do and prepare. Tastes great

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• hcha6434

  14 January 2008

  hcha6434 rated and commented on this recipe

  

  very easy - even when cooking for a crowd. However I would add some salt already when frying the mushrooms as it improves their flavour in the final dish

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• LIN

  14 February 2008

  LIN commented on this recipe

  As I am trying to cut down on calories, I tried this with vegetable stock and a little low fat fromage frais instead of milk and double cream - worked just as well.

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• elliott

  24 March 2008

  elliott rated and commented on this recipe

  

  absolutely gorgeous ! really flavoursome and potatoes were dead tender which is a plus:) LOVE IT

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• gill.g

  01 August 2008

  gill.g commented on this recipe

  If ever there was a recipe that's just perfect - this is it. I didn't alter anything and when I cook it again, will keep to the script! This was one of the best recipes I've used from this site ... absolutely excellent! Will be using this recipe frequently I think.

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• Jen

  10 August 2008

  Jen rated and commented on this recipe

  

  Absolutely loved it! This was easy to do and tasted fantastic

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• jax food1458

  23 September 2008

  jax food1458 commented on this recipe

  Loved this and so easy to make.....

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• Jane's Recipes

  03 January 2009

  Jane's Recipes commented on this recipe

  Very easy recipe and a very tasty way to cook potatoes. We love it!

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Ingredients

• 450g Charlotte potatoes (or other waxy potatoes), peeled
• 150g Portabello mushrooms , thickly sliced
• olive oil , for frying
• 1 bay leaf
• 200ml double cream
• 100ml milk
• 1 tsp Dijon mustard
• 2 smoked garlic cloves (or 1 unsmoked), chopped
• a small bunch of flatleaf parsley , roughly chopped
• 50g grated gruyère cheese

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Difficulty and servings

Serves 2

Preperation and cooking times

Cook 1 hr

Vegetarian

Ingredients

• 450g Charlotte potatoes (or other waxy potatoes), peeled
• 150g Portabello mushrooms , thickly sliced
• olive oil , for frying
• 1 bay leaf
• 200ml double cream
• 100ml milk
• 1 tsp Dijon mustard
• 2 smoked garlic cloves (or 1 unsmoked), chopped
• a small bunch of flatleaf parsley , roughly chopped
• 50g grated gruyère cheese

Per serving

875 kcalories, protein 16.7g, carbohydrate 43.9g, fat 71.5 g, saturated fat 0g, fibre 4.1g, salt 0.82 g

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