Creamy Baked Potato and Mushroom Gratin
A rich, cheesy baked potato dish with sautéed mushrooms and a creamy sauce. Perfect as a festive side for poultry, fish, or meat.
- Time
- 1 h
- Serving
- 437 kcal
- Ingredients
- ≈ $1.89
- Protein
- 16 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 180 g
- 2 Button mushrooms≈ $7.50 per kg 90 g
- 3 Onions≈ $1.60 per kg 45 g
- 4 Cream 20%pack 500 ml ≈ $3.00 55 ml
- 5 Hard cheesepack 200 g ≈ $2.70 25 g
- 6 Garlic≈ $10.00 per kg 3 g
- 7 Butterpack 180 g ≈ $1.58 6 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the potatoes1 paper-thin, mushrooms into rounds, and onions3 into half-moons.
Heat oil in a pan, sauté onions3 and mushrooms for 6–8 minutes until excess moisture evaporates.
Add minced garlic6, salt, and pepper, then cook for 1 more minute.
Layer potatoes1 and mushroom-onion3 mixture in a baking dish. Pour in the cream4.
Cover with foil and bake at 375°F (190°C) for 30 minutes.
Remove foil, sprinkle with grated cheese, and bake another 15 minutes until potatoes1 are tender and cheese is golden.
Tips
- Why it works
- Fry the mushrooms for 6–8 minutes so all the water cooks off, otherwise the bake will be runny and won't brown.
- Substitutions
- Swap the 20% cream for 20% sour cream (55 g). It will be thicker, but the crust will be less smooth. You can leave out the onion if you don't have one.
- Common mistakes
- If the potatoes are still raw inside, check with a toothpick: it should come out dry. Bake for another 5–10 minutes.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the microwave for 2–3 minutes under a lid, covered with a paper towel.
- Serve with
- Serve with boiled chicken breast and pickled cucumbers on a holiday table.
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