Mushroom and Potato Gratin
Ingredients
- 1 tbsp Olive oil
- 20 g Butter
- 250 g Chestnut or button mushrooms
- 4 Spring onions (or use ½ onion or a couple of shallots)
- 125 - 150 g Gruyere cheese, grated
- 1 Clove garlic (optional)
- 500 g Creme fraiche (I use ½ fat)
- Handful Flat-leaf parsley
- To taste Salt and freshly ground black pepper
- 750 g Potatoes
Accompaniment
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Description
An easy and satisfying weekday veggie dish that my mum (non veggie) has adopted from me as one of her staple dishes.
Method
-
1
Preheat oven to 180°C.
Slice the mushrooms and spring onions. Finely grate, or crush, the garlic if using.
Heat the oil and butter in a large frying pan and add the sliced mushrooms, with the garlic if using. Cook over a medium heat until golden - just a few minutes.
Mix together the onions, half the cheese, crème fraiche and parsley. Season to your taste.
Peel the potatoes, then slice them really thinly (I don't have a mandolin, so use a food processor to do this - super quick, but you could use a sharp knife).
Place a layer of sliced potato in a lightly greased ovenproof dish. Spoon over a layer of the crème fraiche mixture and add a layer of mushrooms on top. Repeat the layers until all the ingredients are used (I usually get 2 layers of mushrooms and finish with potatoes).
Sprinkle over the remaining cheese and bake in the oven for one hour or until the potatoes are cooked through and golden. Serve immediately. Great with salad.
Chef's Tips
You could also serve as a side dish, with meat or fish. This amount would serve about 6 this way.
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