Recipe by Christine L.
"Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
fresh mushrooms, quartered
1 1/2 pounds
fresh shiitake mushrooms, stemmed and coarsely chopped
dried rosemary, crushed
salt to taste
ground black pepper to taste
Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
1 1/4 teaspoons
ground black pepper
I served this dish along side a marinated pork tenderloin and it worked great. Everybody raved about how delicious it was. A word of caution however -- not a good recipe for those trying to lose weight . . .
I had to substitute baby portabellas for the shitake mushrooms, but I thought it was too bland with not much flavor.
I used low-fat milk in place of the heavy cream to cut some of the fat and it still turned out beautifully. I will definitely make again. I used brown button mushrooms and I think it would be good with any type you prefer.
I made this for a dinner party for my parents and future-in-laws. I was worried because I had cooked it for 2 hours and the potatoes were not done! I cooked it for another hour at 425 and I was able to serve from around the pan, but the middle was still not done. The good news? Everyone loved it. It was time consuming, but I had help in the kitchen. I would make it again for a special occasion. We served it with steaks and Lemon Pepper Green Beans.
This was great as a side dish to steak. I used fat free half-and-half, a parmesan/pecorino-romano blend, and only shiitake mushrooms (only because I did not have any other types of mushrooms). The step involving boiling off the chicken broth from the mushrooms was surprisingly worth it as it added a layer of flavor to the dish. Next time I may try light cream instead of heavy cream.
excellent just the way it is, didn't change a thing although it did need to cook for 2 hours.
Very good! It was a nice potato dish to go with my prime rib dinner. My husband loved it!
This dish is outstanding! I made it for a New Year's Day brunch and everyone really enjoyed it. If you like mushrooms, you will love this. And if you like wine this is a dish for you, because the flavor compliments wine beautifully. I put the whole dish together the night before, and the day of my brunch all I had to do was put it in the oven. The only complaint I have is that it bubbled up so much while it was baking that it made a mess all over the bottom of my oven, so next time I will use a slightly larger pan than what is called for. There will definitely be a next time! Thanks for sharing this recipe, it's fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Shiitake Mushroom Gratin
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 274
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A creamy potato gratin starring a special truffle-studded Italian cheese.
See how to make the best creamy scalloped potatoes.
See how to make rich and creamy au gratin potatoes in four easy steps.