Mixed mushroom and blue cheese gratin recipe

  • Asparagus 
  • 750g potatoes
  • 25g butter
  • 2 small garlic cloves, crushed
  • 675g mushrooms, such as shiitake, oyster, field, button, brown, wiped and cut into even-sized pieces
  • 1-2 tbsp cornflour
  • 100ml vegetable stock or red wine
  • 2 tbsp chopped fresh mixed herbs
  • 200g Roquefort cheese, crumbled
  • 3-4 tbsp thick cream or Greek yoghurt
  • Salt and freshly ground black pepper
  • Butter, melted


Prep time: 30 mins Cook time: 30 mins Serves: 4

1. Put the potatoes in a pan and bring to the boil. Simmer for 5-8 minutes until parboiled. Drin well and slice into rounds. 

2. Melt the butter in a large pan, add the garlic and mushrooms and cook gently for 3-4 minutes or until the mushrooms are softened. Remove with a slotted spoon and set aside. 

3. Mix the cornflour with a little stock to form a paste, then add to the pan and cook gently, stirring all the time, until thickened, adding more stock until you have a smooth sauce. Add the herbs, cheese and cream, stir gently until blended, and then add seasoning to taste. 

4. Preheat the oven to 200 degrees/180 fan oven/gas mark 6. Stir the mushrooms into the wine and cheese sauce and transfer to four individual dishes. Top with the sliced potatoes and drizzle over the melted butter. Bake for 15-20 minutes until the potatoes are tender, golden and crispy. 

Editor's note: For an alternative topping to potatoes, finish off each dish with scrunched-up filo pastry, drizzle with melted butter and bake until crisp and golden.  

Find this recipe and more in our Ideal Home Show Cookbook, available now for only £15


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