Potato and Shiitake Mushroom Gratin Recipe - Allrecipes.com

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. Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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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.
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Reviews More Reviews

Feb 23, 2006

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.

 
Sep 29, 2010

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.

 

27 Ratings

Apr 18, 2011

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!!!

 
Apr 18, 2005

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.

 
Oct 10, 2010

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!

 
Jan 13, 2010

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 :)

 
Mar 14, 2008

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!

 
Sep 29, 2006

Excellent recipe, but it is not appropriate for vegetarians as it contains chicken broth. You would need to change this to vegetable broth instead.

 

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Nutrition

  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 669 mg
  • 27%

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

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