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. Originally submitted to ThanksgivingRecipe.com."
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
1 1/2 pounds
fresh shiitake mushrooms, stemmed and coarsely chopped
dried rosemary, crushed
salt to taste
ground black pepper to taste
baking potatoes, scrubbed
1 1/4 teaspoons
ground black pepper
Yum, yum, yum. I substituted baby bellas for the shitakes and it was so good. Tastes even better next day. Next time, i will bake the day before and reheat with a little more cream on top.
I cut the recipe in half because I'm only cooking for two. I used dried shiitake mushrooms that I soaked in hot water for 30 mins, and fresh white mushrooms. I made exactly as written, except that I added a little butter after it was done. Very very good, will definitely make again.
Really good! Really, really, really good!!! I didn't follow the recipe exactly. I used less potatoes and didn't measure out anything except one cup of broth. Also, I didn't have any cream so I substituted it for a can of cream of mushroom soup. I basically just threw everything together here and it was fantastic!!! Everyone loved it. I tossed a bit of bread crumbs on top near the end to make it crispy. YUM!!!
I thought this was excellent. My grocery store didn't have shitake mushrooms, so I used all button musrooms. I also only used about half as many mushrooms as the recipe called for, and was a little worried I didn't have enough. But since mushrooms have quite a strong flavor, I thought it was just perfect. It was definitely more like a fabulous scalloped potato recipe than a mushroom recipe, but that's what I was hoping for. Served it the Grecian Pork Tenderloin also from this site, which is another one of our family favorites.
This was great and will probably become a Holiday potato dish. I did not add any thyme or rosemary (not a fan of either of these spices) and only used half the recommend mushrooms (1 pre-sliced pack of baby bellas) and it was still delicious. Next time I will bake a little bit longer so it is crustier on top!
This dish was yummy! Just remember when cooking for a real vegetarian, we don't eat chicken or beef broth. I used vegy broth and it was delicious :)
Delightful! The only things I changed were to use 2 cups of half & half instead of 1 cup of cream and 1 half & half and to toss in a handful of chopped green onions.
A great recipe, and I can't wait to try it again!
Excellent recipe, but it is not appropriate for vegetarians as it contains chicken broth. You would need to change this to vegetable broth instead.
* 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: 265
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
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.