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My review
Potato and Shiitake Mushroom Gratin
Christine L.
"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."
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Ingredients
2 h 15 m servings 447Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 6477 Ratings
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Most helpful positive review
1/2/2001
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...
Most helpful critical review
12/28/2001
I had to substitute baby portabellas for the shitake mushrooms, but I thought it was too bland with not much flavor.
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1/2/2001
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...
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 ...
11/19/2001
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 ...
7/16/2007
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). ...
2/23/2006
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.
12/18/2004
excellent just the way it is, didn't change a thing although it did need to cook for 2 hours.
12/21/2007
Very good! It was a nice potato dish to go with my prime rib dinner. My husband loved it!
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 Itali...
9/28/2010
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 th...