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Potato and Shiitake Mushroom Gratin

"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"
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servings 430 cals
Original recipe yields 12 servings


  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 669 mg
  • 27%

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.

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  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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Read all reviews 24
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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 th...

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...

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'...

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 lit...

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 ...

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 :)

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

I thought this recipe was very good. Next time I would add more cheese. I felt that it was a bit bland.