Gratin of Potatoes and Mushrooms

Estouffade de pommes de terre et champignons

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

When they are in season, you can use wild mushrooms for this rich dish, cèpes or pleurottes – ceps or oyster mushrooms (or morel would be even better) – in which case you will not need the dried cep powder which is there to add a more powerful flavour to the cultivated mushrooms.


  • 300 g small button mushrooms, thinly sliced
  • 750 g potatoes, peeled and thinly sliced
  • 30


Heat the oven to 200°C. Liberally coat a gratin dish with half the butter, and rub with the cut surface of the clove of garlic.

Arrange half the potatoes over the bottom of the dish, season with salt and pepper and anoint with 2 tablespoons of cream.

Cover with the sliced mushrooms a