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. Originally submitted to ThanksgivingRecipe.com."
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1 1/2 pounds
1 1/2 pounds
fresh shiitake mushrooms, stemmed and coarsely chopped
dried rosemary, crushed
salt to taste
ground black pepper to taste
baking potatoes, scrubbed
1 1/4 teaspoons
ground black pepper
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 that I added a little butter after it was done. Very very good, will definitely make again.
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!!!
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!
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.
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!
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.
* 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: 265
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