Potato And Shiitake Mushroom Gratin Recipe

Name: Potato And Shiitake Mushroom Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 1/2 lbs mushrooms, chopped; 1 1/2 lbs fresh shiitake mushrooms, stemmed and coarsely chopped; 3 tablespoons minced garlic; 2 teaspoons dried thyme; 1 teaspoon dried rosemary, crushed; salt; ground black pepper; 2 cups chicken broth; 3 lbs baking potatoes, scrubbed; 2 cups parmesan cheese; 2 cups heavy cream; 1 1/4 teaspoons salt; 1 teaspoon ground black pepper; 2 cups half-and-half cream

Servings: persons

6 tablespoons butter
1 1/2 lbs mushrooms, chopped
1 1/2 lbs fresh shiitake mushrooms, stemmed and coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
salt
ground black pepper
2 cups chicken broth
3 lbs baking potatoes, scrubbed
2 cups parmesan cheese
2 cups heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half cream

1
Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
2
Add garlic, thyme, and rosemary; saute; 1 minute.
3
Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
4
Season with salt and pepper. Cool.
5
Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
6
Butter a 13x9x2 inch baking dish.
7
Peel potatoes, and cut into 1/8 inch slices.
8
Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
9
Top potatoes with half of the mushroom mixture.
10
Sprinkle 1/3 of the cheese over mushrooms.
11
Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
12
Arrange remaining potatoes atop cheese.
13
Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
14
Cover loosely with foil.
15
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,.
16
Uncover, using metal spatula, press on potatoes to submerge.
17
Sprinkle remaining cheese over potatoes.
18
Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

1743

kcal

Calories

122

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 15 ingredients. The key ingredients include: 6 tablespoons butter, 1 1/2 lbs mushrooms, chopped, 1 1/2 lbs fresh shiitake mushrooms, stemmed and coarsely chopped, 3 tablespoons minced garlic, and more.

Yes, Potato And Shiitake Mushroom Gratin falls under the Soups & Stews 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.

Potato And Shiitake Mushroom Gratin

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