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Potato and Mushroom Gratin (Vegan)

Who says a gratin needs to have cheese? This dish, from the Liguria region of Italy, is delicious in its purity: basically just potatoes, mushrooms, garlic and herbs. Be sure to use a very high quality extra virgin olive oil here, because it really makes a difference. I used a dark green unfiltered oil from Spain and the flavor was phenomenal. It was by far the biggest hit of last weekend’s Sunday Night Supper Club.

Potato and Mushroom Gratin (Vegan)

This Recipe is :

Dairy FreeVegan




  • 4 tablespoons extra virgin olive oil, divided
  • 1 ¼  pounds Portobello mushrooms, gills scraped off, halved and thinly sliced
  • 4 cloves garlic, minced
  • 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind of essential)
  • ¼ cup chopped flat leaf parsley
  • 1 teaspoon fresh thyme
  • ½ teaspoon chopped fresh rosemary
  • Salt and freshly ground black pepper to taste


  1. Preheat the oven to 375 degrees. Heat 2 T. oil in a large skillet.  Add the mushrooms and cook for 5 minutes. Add garlic and cook 2 minutes more, until mushrooms are tender.
  2. Mix the potatoes with the remaining oil and the herbs, and season with salt and pepper. Place a third of the potatoes in an oiled gratin dish or 8×8” square ceramic baking dish. Top with half of the mushrooms, removing them from the skillet with a slotted spoon. Repeat layers, ending in potatoes.  Pour any liquid from the skillet on top.
  3. Cover tightly with foil and bake for 45 minutes. Uncover and bake an additional 20 minutes.


MushroomPotato Recipes




Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge, and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?



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5 comments on “Potato and Mushroom Gratin (Vegan)”

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Barbara Thompson
1 Years Ago


Carolyn Theisen
1 Years Ago

yum yum yum!

Marnie Edgar
1 Years Ago

garliiiiic!!! :)

Dawn Douville
1 Years Ago

My mom would make things like this growing up and they were always delicious!

Kristine Mitchell
1 Years Ago



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