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."
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1 1/2 pounds
fresh mushrooms, quartered
1 1/2 pounds
fresh shiitake mushrooms, stemmed and coarsely chopped
dried rosemary, crushed
salt to taste
ground black pepper to taste
Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
1 1/4 teaspoons
ground black pepper
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 weight . . .
I had to substitute baby portabellas for the shitake mushrooms, but I thought it was too bland with not much flavor.
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 good with any type you prefer.
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 able to serve from around the pan, but the middle was still not done. The good news? Everyone loved it. It was time consuming, but I had help in the kitchen. I would make it again for a special occasion. We served it with steaks and Lemon Pepper Green Beans.
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). The step involving boiling off the chicken broth from the mushrooms was surprisingly worth it as it added a layer of flavor to the dish. Next time I may try light cream instead of heavy cream.
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 the flavor compliments wine beautifully. I put the whole dish together the night before, and the day of my brunch all I had to do was put it in the oven. The only complaint I have is that it bubbled up so much while it was baking that it made a mess all over the bottom of my oven, so next time I will use a slightly larger pan than what is called for. There will definitely be a next time! Thanks for sharing this recipe, it's fantastic!
* 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: 274
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