Potato and Mushroom Gratin

I have never cooked a potato gratin like this before and its Devine and simple, I also like the fact its not loaded with cheese and cream, I cook ours with Rice milk as one of our team has to be diary free. Recipe from  Nigella Lawson  Nigella Express 


  • 3 Average potatoes 750g total thinly sliced
  • 350ml full fat milk or a diary free milk
  • 3 x 15 ml tbsp white wine
  • 2 x tbsp butter
  • 2 tsp garlic oil ( I used 3 crushed garlic cloves as I didn’t have garlic oil  )
  • 250g Mushrooms use button or chestnut
  • salt and pepper to taste


  1. 1 Preheat the oven to 220 degrees and butter a shallow baking dish
  2. Bring the sliced potatoes, milk  and white wine to the boil in a sauce pan, seasoning  with salt and pepper to taste stirring occasionally, leave them to simmer while you get on with the mushrooms
  3. Warm the butter and oil and in a frying pan over medium heat ,Add the mushrooms and cook for about 3 minutes
  4. Pour the mushroom and their garlicky buttery juices into the potatoes and stir to mix, then pour into the baking dish
  5. Bake in oven for 45 minutes  our until crisp on top .

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