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.

Advertisement

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.

    Advertisement
  • 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 30% DV; carbohydrates 30.1g 10% DV; fat 30.4g 47% DV; cholesterol 99.2mg 33% DV; sodium 719.5mg 29% DV. Full Nutrition

Reviews (64)

Read More Reviews

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)
77 Ratings
  • 5 star values: 55
  • 4 star values: 15
  • 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)
Advertisement
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)
Advertisement
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)