Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez- Recipe

Name: Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez-
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shallot, minced; 2 lbs yukon gold potatoes, thinly sliced; 2 tablespoons unsalted butter; 1 lb shiitake mushrooms (or a mixture of both) or 1 lb cremini mushroom, thinly sliced (or a mixture of both); 1/2 ounce dried porcini mushrooms, re-hydrated and coarsely chopped (if available); 2 teaspoons fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; 3/4 cup chicken stock; 1 3/4 cups heavy cream, divided; 2 cups gruyere cheese, shredded; 1 cup parmesan cheese, grated; 3/4 cup breadcrumbs, seasoned with a little garlic, salt and pepper; sea salt, to taste; black pepper, to taste

Servings: persons

1 cup shallot, minced
2 lbs yukon gold potatoes, thinly sliced
2 tablespoons unsalted butter
1 lb shiitake mushrooms (or a mixture of both) or 1 lb cremini mushroom, thinly sliced (or a mixture of both)
1/2 ounce dried porcini mushrooms, re-hydrated and coarsely chopped (if available)
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3/4 cup chicken stock
1 3/4 cups heavy cream, divided
2 cups gruyere cheese, shredded
1 cup parmesan cheese, grated
3/4 cup breadcrumbs, seasoned with a little garlic, salt and pepper
sea salt, to taste
black pepper, to taste

1
Preheat the oven to 400 degrees with the rack in the upper half of the oven.
2
Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
3
Melt the butter in a large saute pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
4
Add the re-hydrated porcinis to the pan (if using) and saute until the liquid from the mushrooms has evaporated.
5
Season the mushrooms with salt and pepper.
6
Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
7
Use an oiled 3-quart baking dish.
8
Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
9
Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
10
Cover with foil.
11
Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 1/2 hours.
12
Uncover and top with breadcrumbs and cook until golden, about 15 minutes.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup shallot, minced, 2 lbs yukon gold potatoes, thinly sliced, 2 tablespoons unsalted butter, 1 lb shiitake mushrooms (or a mixture of both) or 1 lb cremini mushroom, thinly sliced (or a mixture of both), and more.

Yes, Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez- falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez-

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