Potato gratin (Mushrooms and minced Meat)


45 min meal

  • 15 min Prep Time
  • 30 min Cook Time

After a good Raclette evening, we all get leftovers of potatoes and cheese. I suggest using those potatoes to make a gratin and maybe use the raclette cheese.

It is a perfect solution not to waste the potatoes. If you want, you can boil and cook potatoes especially for gratin.


  • 500gr of Potatoes (if you use raclette leftovers and do not have enough potatoes you can add rice already boiled)
  • 400gr minced meat (beef)
  • 200gr sliced mushrooms
  • 100ml béchamel sauce (homemade or store bought)


  • Salt and Black Pepper to taste
  • 1 Tbsp of Olive Oil
  • 100 gr of grated cheese


  1. Preheat the oven on 200°C
  2. Peel the potatoes and cut in circles or cubes. (Potatoes and rice should be boiled already)
  3. Fry the mushrooms and minced meat separately in oil. Add salt and pepper while frying

4. In a large oven pan, pour in one ladle of Bechamel sauce

5. Lay half the quantity of potatoes and rice ( if used), then add minced meat and mushrooms to form a layer

6. Add more Béchamel sauce, then the rest of potatoes and rice

7. For the final layer add more Béchamel sauce and sprinkle with the cheese

8. Bake for 30 to 40 min until the top layer is golden brown

9. Serve the potato gratin hot. You can decorate it with some vegetables.


For the béchamel sauce, I already posted it in Chicken and Vegetable Lasagna recipe.

Please refer to it. You can find it in the recipe Notes.

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