Potato and Shiitake Mushroom Gratin

Potato and Shiitake Mushroom Gratin

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"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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2 h 15 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 44 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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...

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 ...

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 ...

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). ...

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

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

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 th...

This was delish! My husband and I both went back for seconds. A few changes: I scaled the recipe to four servings. I didn't have rosemary and thyme, per se, so I added about 2 teaspoons of Itali...

This recipe is the BEST! Definitely a keeper.

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