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 (3/4 stick) butter; 1 1/2 pounds button mushrooms, coarsely chopped; 1 1/2 pounds fresh shiitake mushrooms, stemmed, caps coarsely chopped; 3 tablespoons minced garlic; 2 teaspoons dried thyme; 1 teaspoon dried rosemary leaves, finely crushed; 2 cups canned low-salt chicken broth; 3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices; 2 cups freshly grated Parmesan cheese (about 5 1/2 ounces); 2 cups half and half; 2 cups whipping cream; 1 1/4 teaspoons salt; 1 teaspoon black pepper

Servings: persons

6 tablespoons (3/4 stick) butter
1 1/2 pounds button mushrooms, coarsely chopped
1 1/2 pounds fresh shiitake mushrooms, stemmed, caps coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary leaves, finely crushed
2 cups canned low-salt chicken broth
3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups freshly grated Parmesan cheese (about 5 1/2 ounces)
2 cups half and half
2 cups whipping cream
1 1/4 teaspoons salt
1 teaspoon black pepper

1
Melt butter in large pot over high heat.
2
Add all mushrooms and saute until liquid evaporates, about 10 minutes.
3
Add garlic, thyme and rosemary; saute 1 minute.
4
Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes.
5
Season with salt and pepper.
6
Cool.
7
Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375F.
8
Butter 13 x 9 x 2-inch glass baking dish.
9
Arrange 1/3 of potatoes in dish, overlapping slightly.
10
Top with half of mushroom mixture.
11
Sprinkle 1/3 of cheese over.
12
Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese.
13
Arrange remaining potatoes atop cheese.
14
Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes.
15
Cover loosely with foil.
16
Place baking sheet on bottom rack in oven.
17
Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes.
18
Uncover.
19
Using metal spatula, press on potatoes to submerge.
20
Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
21
Let stand 10 minutes.

1489

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 13 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) butter, 1 1/2 pounds button mushrooms, coarsely chopped, 1 1/2 pounds fresh shiitake mushrooms, stemmed, caps 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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