Potato Mushroom Gratin
photo by CookingONTheSide
- Ready In:
- 1hr 15mins
- Preheat the oven to 425°F/220°C/Gas 7.
- Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
- Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
- Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
- Bake, uncovered, until the top is golden and crusty, about 1 hour.
- Serve hot.
Questions & Replies
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This is such a unique and tasty dish! I had some finely ground walnuts I needed to use up so I used those. The walnuts may not be for everyone, but I think they give this dish great flavor. The potatoes and the mushrooms turned out nice and crispy, which I liked. Thanks for sharing! Made for the Gimme 5 recipe tag game.
This was really good. My daughter and I love mushrooms and potatoes and this was great. My mushrooms were a tad dry as well but still tasted great, next time I may cover it for the last 15 mins or so of cooking. I may also add a bit more garlic. I LOVE LOVE LOVE the crispiness of the potatoes!! This was a well loved recipe thanks for posting!!
This was a delicious and different side dish. To cut back on the oil I used my pump sprayer. The walnuts were a nice crunchy touch to the potatoe/mushroom combination and the rosemary imparted a subtle flavor. The end result were lovely tender potatoes, nicely browned with excellent flavor. Thank you bluemoon downunder for sharing the recipe.