Gratin of Potatoes and Mushrooms

Estouffade de pommes de terre et champignons

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

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 g butter, softened to room temperature
  • 1 clove garlic, cut across
  • 250 ml crème fraîche
  • small handful dried ceps, dried in the oven until crisp and ground to a powder
  • 50 g Gruyère cheese, grated
  • salt, pepper


    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 and sprinkle the powdered ceps over the top. Season with salt and plenty of pepper, coat with 2 more tablespoons of cream and cover with the remaining potatoes, laid on to overlap like the scales of a fish.

    Season lightly, dot with the remaining butter and cover with foil. Cook for 45 minutes.

    Remove the foil and bake a further 30 minutes. Turn up the heat to 220°C, coat the potatoes with the remaining cream and scatter the grated cheese over the top. Return to the oven for about 10–15 minutes, or until the top starts to fleck with golden patches.

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