Garlicky potato & mushroom gratin

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• 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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• nellek

  17 January 2009

  nellek rated and commented on this recipe

  

  I have just made this and added some extra garlic - was absolutely scrumptious!!! I'll be making this again.

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• Eibhlin

  03 March 2009

  Eibhlin rated and commented on this recipe

  

  I found it a bit too liquidy - I would only use about 3/4 of the cream and half the milk if doing it again. And remember to slice the potatoes thinly - I didn't so I had to let it cook for about an extra half hour!

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• Carolly

  15 July 2009

  Carolly rated and commented on this recipe

  

  Tasted ok - but came out very watery. would use less milk and cream next time - or perhaps leave the mushrooms out as they turned the dish an unappealing greyish colour.

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• Sahara33

  17 July 2009

  Sahara33 rated and commented on this recipe

  

  A very taste and easy recipe full of flavour. I add a little more garlic and mustard. Compliments chicken breast wrapped in bacon really well and steamed veggies.

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• Alex

  13 June 2010

  Alex rated and commented on this recipe

  

  Great side dish for dinner parties!

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• Trish

  17 August 2010

  Trish rated and commented on this recipe

  

  Absolutely delicious. Great as a vegetarian lunch or as potato side dish.

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• Kelly

  31 October 2011

  Kelly rated and commented on this recipe

  

  I made double the quantity for a dinner party and it was absolutely amazing and not watery in the slightest! I also didn't peel the potatoes and this made no difference to the taste (but made it a lot quicker to prep). Also added more gruyere on top as I love cheese. Will definately make this again!

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• kimkap

  27 November 2011

  kimkap rated and commented on this recipe

  

  I'm not to sure about this one - followed the recipe to the letter and found that the potatoes wern't cooked through and the sauce was very runny. Will make again but change the oven temperature and add something to thicken the sauce.

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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

Preparation 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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