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Potato & Mushroom Gratin with Black Garlic Butter & Fried Sage

• black garlic cloves • gratin • mushroom • potatoes • side dish • winter

A Chef Recipe Featuring Noosa Black Garlic

An elevated take on a timeless comfort dish, this Potato & Mushroom Gratin with Black Garlic Butter is rich, layered, and deeply satisfying.

Created by chef Ross Lusted of Woodcut and featured in Gourmet Traveller, this dish combines thinly layered potatoes, earthy mushrooms, and a silky black garlic butter emulsion. Finished with crispy sage and a hint of lemon zest, it strikes the perfect balance between indulgence and refinement.

The addition of Noosa Black Garlic transforms this classic into something truly memorable — adding depth, sweetness, and umami richness that lingers with every bite.

Recipe Details

Serves: 6
Prep time: 20 minutes
Cook time: 1 hour 15 minutes

Ingredients

Gratin

  • 100 g butter, melted

  • 8 large Dutch cream potatoes (~1.7 kg), peeled

  • 10 Swiss brown mushrooms (~120 g), thinly sliced

  • 100 ml pouring cream

  • 1 garlic clove

Black Garlic Butter

To Serve

  • Fresh sage leaves, fried

  • Lemon zest

Method

1. Prepare the dish

Brush a baking dish with melted butter.

Using a mandolin, slice the potatoes into very thin (approx. 1 mm) rounds for a refined, layered finish.

2. Layer the gratin

Preheat oven to 160°C fan-forced.

Arrange a layer of potato and mushroom slices, slightly overlapping to cover the base. Drizzle with a little cream and butter, then season.

Repeat layering until all ingredients are used, finishing with potato on top. Place the garlic clove in the centre.

Bake gently until just set — avoid cooking too quickly, as this can cause the cream to split.

Remove from oven and allow to cool slightly, then rest.

3. Make the black garlic butter

Blend or mash together:

  • softened butter

  • Noosa Black Garlic Cloves

until smooth.

In a small saucepan, gently heat the vegetable stock. Gradually whisk in pieces of the black garlic butter until emulsified into a silky sauce.

Finish with lemon juice and season to taste.

4. Final bake

Increase oven temperature to 200°C.

Return the gratin to the oven and bake for ~20 minutes, until the top is golden and lightly crisp.

Serve

Slice and serve warm, topped with:

  • fried sage leaves

  • fresh lemon zest

  • a generous spooning of black garlic butter

Serving Suggestions

This dish is the perfect accompaniment to:

  • roast lamb or beef

  • grilled steak

  • festive long lunches

Or serve as a standalone vegetarian hero dish with a crisp green salad.

Why Black Garlic Works Here

The creamy richness of a traditional gratin is elevated by Noosa Black Garlic, which adds:

  • natural caramelised sweetness

  • balsamic depth

  • savoury umami complexity

Blended into butter, it creates a luxurious finishing sauce that takes this dish from classic to extraordinary.

Recipe Source

This recipe is adapted from chef Ross Lusted (Woodcut), originally featured in Gourmet Traveller:
https://www.gourmettraveller.com.au/recipe/chefs-recipes/potato-and-mushroom-gratin/

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