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Mushroom, Potato and Rice Gratin

Prep 20 min Cook 45 min Difficulty 2/5

Mushroom, potato and rice gratin with layered rice, potato, mushrooms, and milk. Easy, comforting bake.

Ingredients

  • 2 cups rice
  • 3 medium potatoes
  • 1 cup milk
  • 8 oz mushrooms

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Rinse rice and cook in 4 cups water or according to package until just tender; drain if needed.
  3. Peel (optional) and thinly slice potatoes about 1/8-inch thick.
  4. Clean and slice mushrooms.
  5. Lightly sauté mushrooms in a tablespoon of oil or butter until reduced and seasoned with salt and pepper.
  6. Butter or oil a baking dish and layer half the cooked rice evenly in the dish.
  7. Arrange a single layer of potato slices over the rice, season with salt and pepper, and sprinkle half the mushrooms.
  8. Repeat with remaining rice, potato slices and mushrooms to form layers.
  9. Warm the milk slightly and pour evenly over the layered dish so it seeps between layers; add a splash more if needed to reach just below the top layer.
  10. Cover tightly with foil and bake 40–50 minutes until potatoes are tender when pierced.
  11. Remove foil and bake 10–15 minutes more to brown the top slightly.
  12. Let rest 10 minutes before serving to set and make slicing easier.

Why this recipe works

Search intent: recipe for mushroom potato rice gratin

A comforting mushroom, potato, and rice gratin with simple ingredients and forgiving layers. It bakes to creamy-sliced perfection.

Can I make this dairy-free? Yes. Use any milk you keep on hand; dairy-free milk works as a direct substitute.
Can I use different rice types? Use parboiled or pre-cooked rice for best texture and shorter bake time.
How can I adjust texture? Chop mushrooms smaller for a meatier bite and even distribution.

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