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Breakfast recipe · from the recipe book

Cheesy Potato Gratin with Mushrooms and Onions

Tender layered potato slices baked in a creamy ricotta and Gruyère-style cheddar custard with golden mushrooms and sweet onions, crisp and browned on top.

Cheesy Potato Gratin with Mushrooms and Onions

Ingredients

  • 3½ medium700 gRusset potatoessliced 1/8 inch thick
  • 3½ cups sliced250 gWhite mushroomssliced
  • 1½ medium160 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 1 cup250 gPart-skim ricotta
  • 2 large100 gEggs
  • ¾ cup (180 ml)180 gMilk, 2%
  • 1 cup shredded110 gCheddar cheeseshredded
  • 3 tbsp grated20 gGrated Parmesan
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook 6 minutes until soft and golden.
  3. Add the mushrooms and cook 6 to 8 minutes until browned and their liquid evaporates. Stir in the garlic and thyme for 1 minute, then take off the heat.
  4. In a bowl, whisk the ricotta, egg, milk, nutmeg, salt and black pepper until smooth. Stir in half of the cheddar.
  5. Layer half of the potato slices in the dish, spread with all of the mushroom and onion mixture, then top with the remaining half of the potato slices.
  6. Pour the ricotta mixture evenly over the potatoes, pressing the slices down so they are coated.
  7. Cover with foil and bake 35 minutes.
  8. Uncover, scatter the remaining half of the cheddar and the parmesan on top, and bake 15 to 20 minutes more until the potatoes are tender when pierced, the top is golden and the center reaches 160°F (71°C).
  9. Rest 10 minutes, sprinkle with the parsley and cut into 4 portions.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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