Potato and mushroom gratin

Potato and mushroom gratin

When I want to do some mindless eating, this Nigella created gratin wins hands down!
Alter the seasoning based on your taste preferences. It will anyway taste amazing...

Mrinalini Vidhyadharan


  1. 2 Potatoes , deskinned
  2. 250 Grams Mushrooms
  3. 1 Tablespoon garlic oil
  4. 300 Millilitres milk full
  5. To Taste paprika
  6. To Taste oregano
  7. To Taste salt


45 mins
  1. Add Photo

    Slice potatoes into thin round pieces. Thinly slice mushroom as well. In a pan, add garlic oil, potatoes and let them heat up for a few minutes. Then add the milk. Season with salt, paprika and oregano.

  2. Add Photo

    While the potato is simmering, saute mushrooms in another pan until the water runs dry. Add to the potatoes and gently mix.

  3. Add Photo

    Pour into a baking dish and let it cook in a pre heated oven for 30 minutes at 220degrees C.

  4. Add Photo

    The milk will bubble about and what results is a creamy potato and mushroom gratin delight. As Nigella suggests, would taste great with oven roasted chicken.

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