Potato and Mushroom Gratin Nigella Lawson
Indulge in the luxurious layers of Nigella Lawson’s Potato and Mushroom Gratin, a comforting and flavorful dish that elevates classic gratin with earthy sautéed mushrooms and aromatic thyme. Thinly sliced potatoes are layered with rich Gruyère cheese and tender, golden mushrooms, then bathed in a velvety cream and milk mixture infused with garlic, nutmeg, and a touch of peppery spice. The result is a golden, bubbling masterpiece with a creamy interior and crisp, cheesy topping. Perfect as a decadent side dish or a hearty vegetarian main, this gratin pairs beautifully with roast meats or a fresh green salad for an impressive meal. Rich, indulgent, and effortlessly elegant, this recipe is a show-stopper at any dinner table.
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Recipe Information
Ingredients
- 1000 g Potatoes
- 300 g Mushrooms (button or cremini, sliced)
- 2 cloves Garlic (minced)
- 30 g Unsalted butter
- 1 tbsp Olive oil
- 200 ml Heavy cream
- 100 ml Whole milk
- 120 g Gruyère cheese (grated)
- 1 tsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg (freshly grated, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with a bit of butter or olive oil and set aside.
Peel the potatoes and slice them thinly (about 3-4 mm thick) using a sharp knife or mandoline for even cooking.
Heat the butter and olive oil together in a large skillet over medium heat. Add the sliced mushrooms and a pinch of salt, cooking until the mushrooms are softened and any released liquid has evaporated (about 5-7 minutes). Stir in the minced garlic and thyme leaves, cooking for another minute. Remove from heat and set aside.
In a medium saucepan, combine the heavy cream, milk, salt, pepper, and nutmeg (if using). Heat gently over low-medium heat until just warmed through. Do not let it boil.
Begin assembling the gratin by spreading a single layer of potato slices across the base of the prepared baking dish. Top with a layer of the sautéed mushrooms, then sprinkle a small amount of grated Gruyère cheese over the mushrooms.
Repeat the layering (potatoes, mushrooms, cheese) until all the ingredients are used up, finishing with a final layer of potatoes on top.
Pour the warm cream and milk mixture evenly over the layered potatoes and mushrooms. Gently press down on the top layer with a spatula to ensure all the potatoes are coated in the liquid.
Sprinkle the remaining Gruyère cheese over the top layer of potatoes for a golden, cheesy crust.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is bubbling and golden and the potatoes are fork-tender.
Let the gratin rest for 5-10 minutes before serving. Garnish with a few extra thyme leaves if desired, and serve warm alongside a crisp green salad or roast meat for a complete meal.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.2 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1209 mg | 93% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4799 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
