Potato and Shiitake Mushroom Gratin Recipe - Allrecipes.com
Potato and Shiitake Mushroom Gratin Recipe
  • READY IN hrs

Potato and Shiitake Mushroom Gratin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
  2. Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
  3. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
  4. In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
  5. Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

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 . . .

 
Most Helpful Critical Review
Aug 29, 2002

I had to substitute baby portabellas for the shitake mushrooms, but I thought it was too bland with not much flavor.

 

44 Ratings

Nov 21, 2005

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.

 
Nov 09, 2003

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.

 
Jul 16, 2007

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.

 
Dec 18, 2004

excellent just the way it is, didn't change a thing although it did need to cook for 2 hours.

 
Dec 21, 2007

Very good! It was a nice potato dish to go with my prime rib dinner. My husband loved it!

 
Jan 02, 2007

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!

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 720 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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