Potato and Shiitake Mushroom Gratin

Potato and Shiitake Mushroom Gratin

36

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

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

Original recipe yields 12 servings

Adjust

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

36
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.