Oka Mushroom Cheese Potato Gratin

Oka Mushroom Cheese Potato Gratin

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup butter

  • 2

    onions, finely chopped

  • 1

    clove garlic, minced

  • 1

    tbsp finely chopped fresh sage or ½ tsp dried

  • ½

    tsp salt

  • ¼

    tsp white pepper

  • 3

    lb (1.4 kg) russet potatorusset potatoes or baking potatoes

  • 7

    oz (198 g) chilled Oka with Mushrooms cheese


In skillet over medium heat, melt butter; fry onions, garlic, sage, salt and pepper, stirring occasionally, until onions are softened, about 10 minutes. Using mandolin or sharp knife, peel and thinly slice potatoes. Generously butter bottom of 8-cup (2 L) gratin dish. Layer one-quarter of the potatoes on bottom; sprinkle with one-quarter of the onion mixture. Repeat layers 3 times. Cover with foil. Bake in bottom third of 350°F (180°C) oven until potatoes are tender, about 1 hour. Meanwhile, cut rind off cheese; slice. Remove foil; cover potato mixture with cheese. Bake in top third of 450°F (230°C) oven until cheese is bubbly and lightly browned, 5 to 10 minutes.


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