Porcini mushroom gratin

Total time: 1hr
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 388 Kcal, 13g Protein, 25g Carbohydrates, 24g Fat


  • 150 g Mascarpone
  • 0.5 dl water, hot
  • 600 g mealy potatoes, cut into approx. 1 cm cubes
  • 0.75 tsp salt
  • 40 g dried porcini mushrooms, soaked, drained, roughly chopped
  • a little pepper
  • 100 g soft cheese (e.g. Taleggio), cut into pieces
  • 1 spring onion incl. green part, cut into rings, greens set aside
  • 4 tbsp white balsamic vinegar
  • Utensils
  • 4 wide-bottomed ovenproof dishes (each holding approx. 300 ml)

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  • Stir the mascarpone and water in a bowl until smooth, season. Add the potatoes and all the other ingredients up to and including the pepper, mix well. Spoon the mixture into the dishes. Sprinkle the cheese on top of the gratins. Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove the gratins from the oven, drizzle with balsamic and garnish with the reserved onion greens.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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