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Potato and Shiitake Mushroom Gratin

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. Originally submitted to ThanksgivingRecipe.com."

Rating: This weblink has been rated 20 times with an average star rating of 4.5 Read Reviews (17)

Rate/Review | 735 people have saved this

 

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Original Recipe Yield 12 servings
 

Ingredients

  • 6 tablespoons butter
  • 1 1/2 pounds mushrooms, chopped
  • 1 1/2 pounds fresh shiitake mushrooms, stemmed and coarsely chopped
  • 3 tablespoons minced garlic
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary, crushed
  • salt to taste
  • ground black pepper to taste
  • 2 cups chicken broth
  • 3 pounds baking potatoes, scrubbed
  • 2 cups Parmesan cheese
  • 2 cups heavy cream
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 cups half-and-half cream

Directions

  1. Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; saute; 1 minute. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
  2. Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
  3. Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms. Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese.
  4. Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil.
  5. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 373 | Total Fat: 25.6g | Cholesterol: 85mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2006 by Sweet Apron 
Yum, yum, yum. I substituted baby bellas for the shitakes and it was so good. Tastes even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2005 by PIERIE 
I thought this was excellent. My grocery store didn't have shitake mushrooms, so I used all... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2005 by GOTITANS 
I thought this recipe was very good. Next time I would add more cheese. I felt that it was a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by Karen 
Delightful! The only things I changed were to use 2 cups of half & half instead of 1 cup of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2007 by Twinkeroo 
I tried out this recipe for a small dinner party and it got rave reviews from everyone sitting... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by Sherri 
My husband Loves Potatos and we all love Mushrooms. This was great. I did not have the thyme... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2006 by Lady Ravenweed 
Excellent recipe, but it is not appropriate for vegetarians as it contains chicken broth. You... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2006 by marishah 
excellent recipe! somewhat labor intensive but worth it. had to substitute portabello for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2004 by mandimellons 
I had this for x-mas and it was so wonderfull. It had so much flavor. my kids wanted to eat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2004 by Sara 
This recipe is excellent!!! I made this for a dinner party and everyone expressed how much... MORE

 
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