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
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    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.

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

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

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    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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