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Tomato and Mushroom Gratin – Oma's Tomaten-Champignon-Gratin

Oma Gerhild

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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This vegetarian Tomato and Mushroom Gratin, aka Tomaten-Champignon-Gratin, is easy to prepare. Served with a salad, it makes a great lunch or supper meal anytime of year.

It's also a great way to use up some day-old bread.

A hot meal in the summer? Why not? This gratin is quickly prepared and is only in the oven for ½ hour. Not long enough to heat up the kitchen. But long enough to make this a delicious vegetarian dish. 

Why is this called a "gratin"?

Doesn't sound very German. Well, German it is. Using a "non-German" word just sometimes elevates the dish to a "higher" standard. 

Want to make it more German? Use Emmentaler Cheese instead.

Not a vegetarian? This is a great side dish for almost any meat. This would be great along with this recipe for fried fish called "Bratfisch" that you can make on the stove while you are waiting for the gratin to bake.

This gratin would also go great with the smoked pork chops recipe called "Kasseler". Since the meat is already smoked and cooked, it only needs to be briefly fried to finish it off.

Ready to make this Tomaten-Champignon-Gratin?

Get Cooking Just Like Oma Cookbook Now

Tomato and Mushroom Gratin – Oma's Tomaten-Champignon-Gratin

This vegetarian Tomato and Mushroom Gratin, aka Tomaten-Champignon-Gratin, is easy to prepare. Served with a salad, it makes a great lunch or supper meal anytime of year.

It's also a great way to use up some day-old bread.

Prep Time

15 minutes

Bake Time

30 minutes

Total Time

45 minutes

Servings:

Makes 4 servings

Ingredients:

  • about 4 - 8 slices bread (preferably whole wheat)
  • 1 pound mushrooms, sliced
  • 4 tomatoes, sliced
  • 1 garlic clove, chopped
  • 1 cup milk
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 - 3 ounces Gouda, shredded
  • 1 tablespoon chopped fresh parsley

Instructions:

  1. Preheat oven to 350°F.
  2. Grease casserole dish (about 9x12-inch). Line bottom of dish with bread slices.
  3. Cover bread with mushroom and tomato slices.
  4. Mix eggs and milk in a bowl. Add garlic. Season with salt, pepper, and nutmeg. Pour over mushroom and tomato slices.
  5. Cover with shredded Gouda.
  6. Bake, uncovered for about 30 minutes.
  7. Sprinkle with parsley.

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