Spinach & Oyster Mushroom Gratin

This recipe works in combination with: Levantine Meze, Spiced Spinach & Chickpea Medley, Tagliatelle al Funghi. This recipe features in these meal plans: Vegetarian Specials.

A rich potato gratin with a creamy mushroom and spinach filling.


  • 1/3 medium onion, chopped
  • 1/2 pack oyster mushroom, sliced
  • 100g of spinach leaves
  • 85g of Greek yogurt
  • 40g of cheddar cheese
  • 2 medium new potatoes (approx 70g each), peeled and sliced
  • 75ml of single cream
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 tsp tomato puree
  • 1/2 tsp thyme
  • 50ml vegetable stock
  • 50ml white wine
  • a few drops of Worcestershire sauce
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Oven temp: 200c
  • Price per person: £3.06
  • Store cupboard: Cook's
  • Calories per serving: 739
  • 5-a-day per serving: 2
  • Print Recipe
Spinach & Mushroom Gratin photo

675 cooks think so


  1. Preheat the oven. Cook the potatoes in lightly salted boiling water for 6-8 minutes, or until tender.
  2. Meanwhile, heat the oil in a saucepan and cook the onion and garlic for 2-3 minutes or until the onion is soft. Add the mushrooms and cook for 2-3 minutes. Mix in the tomato puree, spinach, thyme and wine. Bring to the boil and then simmer. Add the stock and cream and continue simmering for 15-20 minutes, or until the sauce develops a thicker consistency. Season with salt and pepper.
  3. Arrange half the potatoes in the bottom of an ovenproof dish. Season with salt and pepper. Spoon on the mushroom and spinach mixture then cover with the remaining potatoes. Season with salt and pepper. Pour the yogurt over the top of the gratin and sprinkle on the cheese.
  4. Bake in the oven for 25-30 minutes or until golden. Add the Worcestershire sauce on top and serve immediately.

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