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)
- 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
- 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.
- 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.
- Cover tightly with foil and bake for 45 minutes. Uncover and bake an additional 20 minutes.