Mushroom + Potato Gratin
On The Side,  RECIPES,  Vegetarian + Vegan

Bistro Style Mushroom + Potato Gratin {vegetarian}

Recently I acquired some older but “new to me” cookbooks….thank u Lois!

Needless to say I dug right in and I’ve been eagerly going through them in search of new ideas and inspiration.

My gawd flipping through cookbooks makes me hungry! LOL

I’m really looking forward to testing some of the recipes that caught my eye, they sound amazing.

Of course, I’ll be sure to share the best finds here on the blog so that you can enjoy them with me.

This is one of the recipes I tried recently.

I tweaked it a bit to simplify it, but basically stuck to the original. It turned out fantastic.

If you love potatoes gratin, this dish is a delicious twist on the original.

Serve it up as a side to some grilled chicken or other meats. Or help yourself to a bigger serving and have it for lunch with a nice side salad.

Enjoy and stay safe…

Bistro Style Mushroom + Potato Gratin

Prepare your ingredients

Mushroom + Potato Gratin

Mushroom + Potato Gratin

 Heat oil in pan, sauté mushrooms and onions until soft, splash with wine, add garlic and herbs, cook 2 min

Mushroom + Potato Gratin

Remove from heat, stir in half the cream and half the parmesan

Mushroom + Potato Gratin

 Arrange potato slices on top, pour broth over them and then top with remaining cream and cheese

Mushroom + Potato Gratin

 Bake at 350F for 40 min, then at 375F for 10 minutes more. Cool 10 minutes then dig in and enjoy!

Mushroom + Potato Gratin

Here’s the full recipe….

Bistro Style Mushroom + Potato Gratin
Print Recipe
5 from 1 vote

Bistro Style Mushroom + Potato Gratin

Servings: 4


  • 1 1/2 tbsp olive oil
  • 1 container cremini mushrooms (8 oz / 227 g) sliced
  • 1 medium onion thinly sliced
  • dash of salt + pepper
  • splash of white wine
  • 3 medium cloves garlic minced
  • 1 tbsp fined chopped fresh rosemary
  • 1 tbsp finely chopped fresh parsley
  • 3 medium potatoes peeled and thinly sliced
  • 3/4 cup whipping cream
  • 1 cup grated parmesan
  • 3/4 cup vegetable or chicken broth


  • Preheat oven to 350 F.
  • Heat oil in an oven proof pan over high heat.
    Add mushrooms and onions, season with salt and pepper, and cook 4 min.
  • Add wine and cook 2 minutes.
    Stir in garlic and herbs and cook on medium heat for 2 minutes more, then remove pan from heat.
  • Stir in about half of the grated cheese and half of the cream.
  • Arrange the potatoes slices over the mushroom mixture.
    Pour the broth over the potatoes, then top with remaining cream and parmesan cheese.
    Season with salt and pepper.
  • Bake uncovered in oven for 40 minutes then turn up heat to 375 F and bake 10 minutes more.
    Cool 10 minutes before serving.
    Serve as a side to chicken or beef (or enjoy it as a light lunch with a side salad).

*this recipe was adapted from one I found in the cookbook “Caprial’s Bistro Style Cuisine”

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