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Vegetarian, Northern, Eastern and Western France

Mushroom and potato gratin with green salad

This mushroom and potato gratin is a creamy bake with white mushrooms and gruyère, serving 4 people, ready in 75 minutes, easy to make, and costing €1.90 per person. The key to success is slicing the potatoes thin and cooking the mushrooms until all their water evaporates before adding the cream.

Tonight I'm taking you to the forest with a golden potato and mushroom gratin, served with a crisp green salad.

Mushroom and potato gratin with green salad
Total time
1 h 15
Difficulty
Easy
Cost per person
€1.90
Calories per person
410 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This gratin brings together soft, melting potatoes and the deep, earthy flavor of white mushrooms sautéed in butter. Cream and gruyère form a golden top that turns slightly crisp in the oven while the inside stays soft and comforting. Shallot and garlic add just enough fragrance without ever covering up the mushrooms.

It's the kind of dish you put in the oven on a rainy Sunday or a weeknight when you need something warm and simple. Kids love it for its soft, cheesy top, and adults appreciate how well a few basic ingredients come together. Serve it with a crisp green salad for a complete meatless meal that fits right into fall and winter.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • White mushrooms 400 g
  • Shallots 2
  • Parsley 4 sprigs
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 30 cl
  • Grated gruyère 100 g
  • Butter 20 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Mustard

The step by step recipe

  1. Peel the potatoes and cut them into thin rounds, then pat them dry with a kitchen towel.

    Don't rinse them after slicing, the starch helps the cream bind the gratin together.

  2. Thinly slice the mushrooms and shallots, then sauté them in a pan with the butter until the water has evaporated. 10 min

    Only salt at the end, salt draws water out of mushrooms and keeps them from browning.

  3. Rub a baking dish with the garlic, then layer the potatoes and mushrooms, salting and peppering as you go.

    Finish with a neat layer of potatoes on top, it will look better once baked.

  4. Pour in the cream, sprinkle with gruyère, and bake at 180°C. 45 min

    Pierce a potato slice with a knife tip, it should slide in with no resistance.

  5. Make a vinaigrette with the oil, vinegar, and mustard, dress the salad at the last moment, and sprinkle the gratin with parsley.

    Let the gratin rest for five minutes, it will cut into neater portions.

Our tips to get it right

  • Slice all the potatoes to the same thickness, with a mandoline if you have one, so they cook evenly throughout.
  • Pick firm, pale mushrooms, they release less water and hold their texture better after baking.
  • If the top browns too fast, cover the dish loosely with foil for the last ten minutes of baking.

The variations

  • Swap the white mushrooms for chanterelles or oyster mushrooms for a stronger, more autumnal flavor.
  • Add sautéed smoked bacon bits with the mushrooms if you want a heartier, non vegetarian version.
  • For busy weeknights with kids, slice the potatoes thinner and cut the oven time down to 35 minutes.

What to serve it with

  • Crisp green salad with vinaigrette
  • A glass of dry white wine
  • Sliced ham or roast chicken

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. You can freeze it once cooled, in individual portions. Reheat it in the oven rather than the microwave so the top stays crisp.

Questions about this dish

Can I use other mushrooms instead of white mushrooms?

Yes, white mushrooms can easily be swapped for oyster mushrooms, chanterelles, or a wild mushroom mix. Just adjust the sauté time since some release more water than others.

Can this gratin be made ahead of time?

You can assemble it completely, cover it, and keep it in the fridge for a few hours before baking. Add a few extra minutes in the oven since it will start out cold.

Why do you need to sauté the mushrooms before baking?

Raw mushrooms hold a lot of water, which would make the gratin watery if added directly. Sautéing them dry first lets that water evaporate and concentrates their flavor.

What type of potatoes work best for this gratin?

Choose firm, waxy potatoes that hold their shape instead of turning mushy when baked. Varieties like Yukon gold or fingerling potatoes work well here.

How long does it take to make a mushroom and potato gratin with green salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mushroom and potato gratin with green salad?

About 410 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom and potato gratin with green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Always check the labels of the products you buy.

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