Gratin is essentially the French word for casserole, a creamy baked dish usually consisting of vegetables, cheese and cream. This version starts with thin-sliced potatoes, and uses canned cream of mushroom soup in place of cream for an extra-savory flavor and smooth texture. A sprinkle of mozzarella cheese is the perfect finishing touch for an appetizing golden-brown crust. Serve this on its own or with a spinach salad for a simple supper.
Potato and Mushroom Gratin
| Prep Time |
Cook Time |
Total Time |
| 15 min |
50 min |
65 min |
Ingredients
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup milk, dairy or non-dairy
- 1 teaspoon garlic powder or onion powder, optional
- 1/2 teaspoon each salt and pepper
- 4 large potatoes such as, russet, golden or red, peeled and thinly sliced
- 1 (8-ounce) package mushrooms, such as cremini or white button, cleaned and sliced
- 1 cup shredded mozzarella cheese
- 2 teaspoons chopped fresh parsley, or 1 teaspoon dried parsley (optional)
Method
- Preheat oven to 375°F. Grease a large baking dish with cooking spray.
- Combine mushroom soup and milk in a medium bowl. Add garlic powder, salt and pepper to taste and mix until combined.
- Arrange half the sliced potatoes and mushrooms into the bottom of a prepared baking dish in an even layer. Spread mushroom soup evenly over potatoes and mushrooms.
- Repeat with remaining potatoes, mushrooms and mushroom soup.
- Top evenly with mozzarella. Cover with aluminum foil and bake for 40-45 minutes or until potatoes are fork tender. Uncover and broil for an additional 4-5 minutes or until cheese is golden-brown and bubbling.
- Garnish with parsley (if using) and serve.
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