Tested till perfect Oka Mushroom Cheese Potato Gratin
Oka Mushroom Cheese Potato Gratin
Photography by Yvonne Duivenvoorden

Oka Mushroom Cheese Potato Gratin

 If you don't have fresh sage on hand, substitute 1 tsp (5 mL) finely chopped fresh thyme leaves or 1/2 tsp (2 mL) dried sage or thyme.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: January 2011

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1 hour 15 minutes
  • Portion size 8 to 10


  • 1/4 cup 1/4cupbutter
  • 2 2oniononions, finely chopped
  • 1 1clove garliccloves of garlic, minced
  • 1 tbsp 1tbspfinely chopped fresh sage
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspwhite pepper
  • 3 lb 3lbrusset potatorusset potatoes or baking potatoes
  • 7 oz 7ozchilled Oka with Mushrooms cheeseOka with Mushrooms cheese
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In skillet over medium heat, melt butter; fry onions, garlic, sage, salt and pepper, stirring occasionally, until onions are softened, about 10 minutes.

Using mandoline or sharp knife, peel and thinly slice potatoes.

Generously butter bottom of 8-cup (2 L) gratin dish. Layer one-quarter of the potatoes on bottom; sprinkle with one-quarter of the onion mixture. Repeat layers 3 times. Cover with foil.

Bake in bottom third of 350°F (180°C) oven until potatoes are tender, about 1 hour.

Meanwhile, cut rind off cheese; slice. Remove foil; cover potato mixture with cheese. Bake in top third of 450°F (230°C) oven until cheese is bubbly and lightly browned, 5 to 10 minutes.

Nutritional Information Per each of 10 servings: about

cal 202 pro 7g total fat 10g sat. fat 6g
carb 22g fibre 2g chol 35mg sodium 252mg
potassium 469mg

% RDI:

calcium 13 iron 7 vit A 11 vit C 27
folate 10
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