Vegetarian mains
Potato and mushroom gratin
This vegetarian gratin is a good simple supper with a green salad. For added depth of flavour, use a range of different mushrooms, including wild or dried porcini soaked for 5 minutes in cold water. You could also add some grated cheese for the last minutes of cooking – Pecorino and Gruyère are both good.
Ingredients
- 20g butter
- 750g potatoes, sliced into coins about 3-4mm thick
- 400g mushrooms, wiped and sliced
- 200ml stock, cream or milk, or a mixture of these
Method
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Step 1
Preheat oven to 180°C/Gas 4. Butter a gratin dish, then cover with a layer of potatoes and a layer of mushrooms.
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Step 2
Continue with these alternate layers, dotting with more butter and adding seasoning as you go, until you are out of mushrooms and potatoes.
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Step 3
Pour over the liquid and cook for about 1 hour, covered with foil. Remove the foil and cook for another 20-30 minutes, until browned on top.