Potato, Shiitake and Brie Gratin Recipe

Name: Potato, Shiitake and Brie Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 good-size red new potatoes, scrubbed but not peeled; 1 teaspoon unsalted butter; 1/2 pound shiitake mushrooms, stems removed; 1/2 pound fairly firm Brie, rind removed; Salt and freshly ground black pepper; 1 cup heavy cream; 1 clove garlic, minced; 1 teaspoon chopped thyme; 3 tablespoons grated Parmesan cheese; 1/4 cup fine dry bread crumbs

Servings: persons

1
Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick.
2
Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice.
3
Drain and pat them dry.
4
Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle.
5
Preheat the oven to 425 degrees.
6
Butter a shallow 10-inch gratin dish or glass baking dish.
7
Thinly slice the shiitake caps.
8
Cut the Brie into small cubes.
9
Layer a third of the potato slices in the dish.
10
Lay half the shiitakes and half the cheese evenly over the top.
11
Liberally season with salt and pepper.
12
Add another third of the potatoes and top with remaining shiitakes and Brie.
13
Season with salt and pepper.
14
Arrange remaining potato slices on top.
15
Combine the cream, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed and spreading the garlic and thyme evenly.
16
Cover the pan tightly with foil and bake on the middle rack for 30 minutes.
17
Combine the Parmesan and bread crumbs and season the mixture with more salt and pepper.
18
Remove the foil from the pan and sprinkle the crumbs over the potatoes.
19
Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 good-size red new potatoes, scrubbed but not peeled, 1 teaspoon unsalted butter, 1/2 pound shiitake mushrooms, stems removed, 1/2 pound fairly firm Brie, rind removed, and more.

Yes, Potato, Shiitake and Brie Gratin falls under the General 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.

That's it — enjoy your meal!

Potato, Shiitake and Brie Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions