Reviewed: Sep. 21, 2008

very good this one did not go in the trash as leftovers. Good till the last bite.

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LEAH CUSTARD

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Reviewed: Dec. 21, 2007

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

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THEBURKEBROOD

Living In: Iwakuni, Yamaguchi, Japan

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Reviewed: 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.

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DEVALEENA

Cooking Level: Beginning

Home Town: Franklin Square, New York, USA

Living In: New York, New York, USA

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Reviewed: Feb. 12, 2007

Awesome, a hit every time I make it! I change it up sometimes when shitake not available. I add 1lb portabello and .5lb chimeron mushrooms instead. I also will add .5 cup asiago cheese instead of parm.

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crabs

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Reviewed: Jan. 2, 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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dre88

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Reviewed: Nov. 18, 2006

Made this last year for Thanksgiving when relatives came into town. My husband thought it ambitious to make and serve something I had never made - Well, these potatoes were one of the stars of dinner! I was worried about the bake time since the bird was in the oven too and the temp was 25 degrees less. I compensated by placing them in the oven for 2 hours and 15 minutes at 350. Can't wait to make them again this year!

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BELLWITCH

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Reviewed: Oct. 30, 2006

I made this recipe for a church barbecue potluck on a Tuesday evening and people could not stop praising it. The pastor even complimented me again on the following Sunday! I added fresh basil and substituted Portobello mushrooms for the Shitakes. This is just the best!

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Cheryl A

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Reviewed: May 15, 2006

I made this last Thanksgiving and just made it again for Mother's Day because my Mother-In-Law requested it. I don't normally like creamy dishes but this one is FANTASTIC! It is ALWAYS the first leftover my husband eats up!

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CHAENYN

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 3, 2006

This is excellent tasting. It passed my husband and father-in-law's critique as well. They loved it! I used a whole cube of butter instead of the 6 TB as the'shrooms really soak it up. Also, instead of reducing the chicken stock until it disappears, I simmered the mushrooms in the stock for about 5-10 minutes then transfered them to the potatoes. I made a sauce to go over our steaks with the reserved chicken stock and seasonings. It was a very good use of the stock. They liked that as well. In all, quite a successful meal.

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10krecipessolittletime

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Reviewed: 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.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 8, 2005

I have made this recipe twice for guests and it was a large hit. I suggest to follow the recipe as is.

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LovingFoodInNYC

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Reviewed: Dec. 18, 2004

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

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INQUE

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Reviewed: Dec. 11, 2004

This recipe is the BEST! Definitely a keeper.

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mm

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Reviewed: Jun. 12, 2004

I loved this recipe. I subsituted sweetpotatoes for the gold yukons. It was so good. I used just regular white mushrooms and only 1 1/2lbs. I don't know where you would put the rest. This is great as leftovers.

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Syndee

Cooking Level: Intermediate

Home Town: Murray, Utah, USA

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Reviewed: Apr. 14, 2004

This was excellent! I used all button mushrooms, sliced, and double the amount of fresh rosemary, and it was so so SO good. I halved it for an 8x8 inch dish (small family), but will definetly be making this full-sized for company. Good good good. I'm so happy.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Feb. 19, 2003

Awesome recipe. Tasty, fragrant, and overall delicious. Highly recommended.

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ALENCHIK

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Reviewed: Jun. 4, 2002

Yum yum scrum!

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mcbabe

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Reviewed: Feb. 18, 2002

Very yummy recipe! The mushrooms definately add a flare to the "same old" au gratin potatoes!! Even my boyfriend who is not an big mushroom fan really enjoyed this.

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DKKIPP

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Reviewed: Dec. 28, 2001

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

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SHARYNLEE

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Reviewed: Nov. 19, 2001

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.

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Loulou921

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Potato and Shiitake Mushroom Gratin

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