Potato and Mushroom Gratin

Name: Potato and Mushroom Gratin
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 800 g potatoes; 50 g butter; 2 onions, sliced; 200 g button mushrooms, sliced; 3 tbsp fresh herbs, chopped; 2 garlic cloves, chopped; 125 ml milk (1/2 cup); 100 g pouring cream; 3 eggs; Grated cheese, as needed; Salt and pepper, to taste

⏱ 60 min in total🔪 25 min prep🍳 35 min cooking🍽 4 portiesEasy

A gratin of sliced potato and herb-fried mushrooms under an egg and cream mixture that sets golden in the oven. A substantial vegetarian main course, or the star side dish for a roast.

The potatoes are boiled in their skins and only peeled and sliced afterwards. That sounds like a detour and it is the reason the slices stay whole: without the skin they take up water and fall apart as you cut them. And the garlic goes in off the heat, so it does not turn bitter.

Ingredients

Measurements

🍽 4 servings

800 g potatoes
50 g butter
2 onions, sliced
200 g button mushrooms, sliced
3 tbsp fresh herbs, chopped
2 garlic cloves, chopped
125 ml milk (1/2 cup)
100 g pouring cream
3 eggs
Grated cheese, as needed
Salt and pepper, to taste

Method

1
Boil the potatoes in their skins until tender but firm. Peel and cut them into neat slices.
2
Soften the onions in the butter until golden. Add the mushrooms and the herbs; take the pan off the heat and only then stir in the chopped garlic along with the seasoning — in a hot pan it would turn bitter.
3
In a buttered ovenproof dish, layer the potatoes and the mushroom mixture alternately, scattering grated cheese between each level.
4
Whisk the eggs with the milk and the cream and pour it over. Top with more cheese and bake at 180 °C for 25 minutes, until the surface is well browned.