Creamy Two Potato and Mushroom Gratin

Creamy Two Potato and Mushroom Gratin


  • 350g mixture of open and closed-cup mushrooms, thinly sliced
  • 25g butter
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1/2 tsp freshly grated nutmeg
  • 675g gold 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/2 1/2pt ovenproof dish and season. Scatter over half of the mushrooms. Repeat the layers.
  3. Pour the milk over the potatoes and mushrooms. Cover the dish with foil and bake for 1 hour.
  4. Remove from the oven, scatter over the cheese and bake for a further 25 mins or until the top is golden and the potatoes are golden brown. Serve on its own as a warming supper, with bacon or the Sunday roast


  • 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.

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