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Breakfast recipe · from the recipe book

Cheesy Potato Mushroom Gratin Breakfast Bake

Thin-sliced potatoes layered with garlicky browned mushrooms, sweet onions and a creamy cheddar-and-ricotta custard bake into tender, golden, sliceable squares.

Cheesy Potato Mushroom Gratin Breakfast Bake

Ingredients

  • 2½ medium500 gRusset potatoesscrubbed and sliced 1/8 inch thick
  • 3½ cups sliced250 gWhite mushroomssliced
  • 1½ medium160 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 4 large200 gEggs
  • ⅔ cup150 gPart-skim ricotta
  • ¾ cup (180 ml)180 gMilk, 2%
  • 1 cup shredded110 gCheddar cheeseshredded
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C) and lightly brush an 8x8-inch baking dish with a little of the olive oil, keeping the rest for the skillet.
  2. Heat the remaining olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 6 minutes until browned, then add the onion and cook 5 minutes until soft. Stir in the garlic and thyme for 1 minute, then take off the heat.
  3. In a bowl, whisk the eggs, ricotta, milk, salt and black pepper until smooth to make the custard. Stir in half of the cheddar.
  4. Layer half of the potato slices in the dish, overlapping them. Spread all of the mushroom-onion mixture over the top, then layer the remaining half of the potatoes.
  5. Pour the custard evenly over the potatoes, pressing them down so they are mostly covered.
  6. Cover with foil and bake 30 minutes. Uncover, sprinkle the remaining half of the cheddar on top and bake 20 to 25 minutes more, until the potatoes are tender when pierced, the top is golden and the center reaches 160°F (71°C).
  7. Rest 10 minutes, scatter the parsley over the top, and cut into 4 squares.

Contains: Milk, Egg.

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

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