Nourish PA: Potato and Mushroom Gratin

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

Serves 2
Prep Time Cook Time Total Time
15 min 50 min 65 min


  • 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)


  1. Preheat oven to 375°F. Grease a large baking dish with cooking spray.
  2. Combine mushroom soup and milk in a medium bowl. Add garlic powder, salt and pepper to taste and mix until combined.
  3. 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.
  4. Repeat with remaining potatoes, mushrooms and mushroom soup.
  5. 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.
  6. Garnish with parsley (if using) and serve.
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