Potato and Mushroom Gratin is an easy, no-fuss vegetarian dish. It’s so simple: pan-fried mushrooms and shallots and layered together with sliced potato, goat cheese and parmesan and then served with a generous sprinkle of fresh thyme.
This recipe yields enough as a side dish for four, however if you are serving a crowd or like to enjoy hearty portions, feel free to double the recipe and use a large casserole dish. It can also be made more hearty by using cream, rather than milk.
The ingredients
Potatoes: All-purpose, medium starch potatoes (such as Linda) are my recommended best potatoes for this recipe, as they will keep their structure while also having a smooth and tender interior.
Mushrooms: I like to use a mix of mushrooms, such as cremini, king trumpet and shiitake for different textures, flavours and umami.
Goat Cheese: The goat cheese adds some creamy decadence as well as a subtle tang which makes the recipe taste far more interesting. I choose a fresh goat cheese (Ziegenfrischkäserolle) without the rind, however you could simply cut away the rind if using an aged chèvre.
Parmesan: With it’s saltiness and umami, it is a wonderful addition to the goat cheese.
Whole Milk: Adds a little extra creaminess to the gratin without the addition of cream.
Shallots and thyme: Two flavour boosters. Shallots give the potatoes extra depth of flavour and fresh thyme leaves used as a garnish give the whole dish freshness.
Potato and Mushroom Gratin preparations steps
This simple gratin recipe only takes only a handful of steps.
Firstly, we fry up the mushrooms and shallots to bring out their delicious flavours.
- Once the mushrooms are done, we can slice the potatoes. We don’t want to do this ahead of time, as the potatoes will oxidise. Feel free to leave the skin on, if desired. They are then tossed in olive oil — fat is essential for enhancing flavour. If preferred you could half the amount of olive oil.
- Then we start layering the mushrooms and potatoes. Add some seasonings and then top with half the crumbled goat cheese. And repeat until all the mushrooms and potatoes are layered in the dish.
- Now comes the milk and parmesan. Simply spread evenly over the mix. Now it’s ready for the oven. Covering the gratin in foil for the first ensures that the top doesn’t brown too much and that it doesn’t dry out. During the last minutes of baking, it is removed and the top has a chance to brown and crisp up.
- Before serving, the potato and mushroom gratin is topped with fresh thyme leaves which add a fresh herbaceous flavour.
What is the best way to slice potatoes thinly?
I recommend using a mandoline, as it’s a fast and easy way to get even thin-sliced potatoes. Alternatively, you could use the slicer attachment of your food processor.
If you are using a mandoline, be sure to use protective, cut resistant gloves or the vegetable holder to grip the potatoes. Those blades are sharp!
What to serve with this potato gratin with mushrooms and goat cheese?
A potato and mushroom gratin is simply fabulous as a side dish with roasted chicken or a vegetarian main dish such as roasted vegetables. Or you could serve it as a light standalone meal alongside a mixed green salad and French dressing.
Potato and Mushroom Gratin with Goat’s Cheese
Ingredients
- 1 tablespoon butter
- 250 g mixed mushrooms, trimmed and sliced
- 2 shallots, finely chopped
- 600 g medium-starch potatoes (e.g. Linda), scrubbed clean (about 4 medium)
- 2 tablespoons olive oil, plus more for the baking dish
- 125 g fresh goat cheese, divided
- Sea salt and freshly ground black pepper
- 1/4 cup whole milk (60 ml)
- 1/3 cup freshly grated Parmesan cheese (30 g)
- 1 teaspoon fresh thyme leaves
Method
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Preheat the oven to 400°F / 200°C (180°C fan-assisted) and lightly grease a 8 cup / 2 litre baking dish with olive oil.
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Using a large skillet, heat the butter over medium-high heat. Once hot, add the mushrooms and cook 8 to 10 minutes, stirring occasionally, until golden. During final minute, add shallot and a pinch of salt; cook until aromatic. Remove from heat and set aside.
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Peel the potatoes and use a mandoline or chef's knife to slice the potatoes into very thin slices, 1/8-inch thick ( 2-3 mm). Place the sliced vegetables in a large bowl and toss with the olive oil.
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Place 1/3 of the mushrooms and potato slices in and even layer in the bottom of the baking dish, then season with salt and pepper. Sprinkle with 1/2 of the goat cheese in chunks. Repeat with another 1/3 of the mushrooms and potatoes, seasoning again with salt and pepper and topping with the remaining goat cheese. Finish by layering on the remaining mushrooms and potatoes and seasoning with salt and pepper.
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Pour the milk evenly over the entire dish. Sprinkle with the parmesan. Cover tightly with aluminum foil and bake for 30 minutes. Uncover and bake until the top browns, 15-20 minutes more, until golden brown and potatoes tender. Sprinkle with the fresh thyme, to garnish. Serve and enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- For this potato and mushroom gratin recipe it’s important to slice the potatoes thinly. Thin and evenly sliced potatoes will give you the best result, as it ensures they cook evenly and also gives you the best texture.
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