Rating: 4.59 stars
78 Ratings
  • 5 star values: 55
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary test

prep:
45 mins
cook:
1 hr 30 mins
total:
1 hr 75 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.

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  • Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.

  • Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.

  • In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.

  • Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.

Nutrition Facts

447 calories; protein 14.8g; carbohydrates 30.1g; fat 30.4g; cholesterol 99.2mg; sodium 719.5mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 5 stars
08/29/2002
I served this dish along side a marinated pork tenderloin and it worked great. Everybody raved about how delicious it was. A word of caution however -- not a good recipe for those trying to lose weight . . . Read More
(23)

Most helpful critical review

Rating: 3 stars
08/29/2002
I had to substitute baby portabellas for the shitake mushrooms but I thought it was too bland with not much flavor. Read More
(3)
78 Ratings
  • 5 star values: 55
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/29/2002
I served this dish along side a marinated pork tenderloin and it worked great. Everybody raved about how delicious it was. A word of caution however -- not a good recipe for those trying to lose weight . . . Read More
(23)
Rating: 5 stars
11/21/2005
I used low-fat milk in place of the heavy cream to cut some of the fat and it still turned out beautifully. I will definitely make again. I used brown button mushrooms and I think it would be good with any type you prefer. Read More
(17)
Rating: 4 stars
11/10/2003
I made this for a dinner party for my parents and future-in-laws. I was worried because I had cooked it for 2 hours and the potatoes were not done! I cooked it for another hour at 425 and I was able to serve from around the pan but the middle was still not done. The good news? Everyone loved it. It was time consuming but I had help in the kitchen. I would make it again for a special occasion. We served it with steaks and Lemon Pepper Green Beans. Read More
(15)
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Rating: 5 stars
07/16/2007
This was great as a side dish to steak. I used fat free half-and-half a parmesan/pecorino-romano blend and only shiitake mushrooms (only because I did not have any other types of mushrooms). The step involving boiling off the chicken broth from the mushrooms was surprisingly worth it as it added a layer of flavor to the dish. Next time I may try light cream instead of heavy cream. Read More
(10)
Rating: 5 stars
02/23/2006
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. Read More
(9)
Rating: 5 stars
12/18/2004
excellent just the way it is didn't change a thing although it did need to cook for 2 hours. Read More
(9)
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Rating: 5 stars
12/21/2007
Very good! It was a nice potato dish to go with my prime rib dinner. My husband loved it! Read More
(7)
Rating: 5 stars
09/29/2010
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. Read More
(6)
Rating: 5 stars
10/27/2012
This was delish! My husband and I both went back for seconds. A few changes: I scaled the recipe to four servings. I didn't have rosemary and thyme per se so I added about 2 teaspoons of Italian seasoning: rosemary thyme sage marjoram oregano and savory. That was a good decision. I read that some cooks were having difficulties getting this to cook through in an hour and a half. Well. I cut my potatoes very thin like some were translucent kind of thin. If some slices were thicker I arranged them on the edges of the pan since they'll get baked more there. I also used a very shallow and wide casserole pan which let it bake through in 1 hr 15 mins. I used 1 C heavy cream and 1/3 C milk (my hubs and I are young and reasonably thin still;) ). I added three cloves of garlic. Great decision! We really really enjoyed this--and we'll be making it again.:) Oh and one comment: this doesn't have great eye-appeal but it's delectable just the same! Read More
(6)
Rating: 3 stars
08/29/2002
I had to substitute baby portabellas for the shitake mushrooms but I thought it was too bland with not much flavor. Read More
(3)