Lobster Mushroom Gratin

Lobster Mushroom Gratin

Lobster Mushroom Gratin

  • Preparation: 20 minutes
  • Cooking: 1h30
  • Portions: 6


    • 125 g butter
    • 1 kg potatoes, peeled and thinly sliced
    • 1 onion, sliced
    • 1 garlic clove
    • 200 g of a parmesan/emmental mixture
    • 500 ml of 35% or 15% creme
    • 300 g of fresh lobster mushrooms, or 60g of dried soaked in 200ml of chicken boullion for 20 mins (keep the boullion after mushrooms have been rehydrated)
    • Salt and pepper


In a skillet over medium heat, brown the mushrooms and onions in 2 tablespoons of butter.

Layer half of the potatoes in a lightly buttered plate to be placed in the oven. Add the mushroom and onion mixture to the potatoes.

Sprinkle half of the cheese over the potatoes Cover the gratin with the rest of the potatoes.

Mix the cream with the chicken stock, add salt and pepper.

Uniformly cover the potatoes and mushrooms, then sprinkle the remainder of the cheese on top.

Place in the oven for 1h30min.

The gratin should be golden, and a fork should easily be able to go through the potatoes.