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Potato and Shiitake Mushroom Gratin

Potato and Shiitake Mushroom Gratin

Name: Potato and Shiitake Mushroom Gratin
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 1 h 75 min
Yield: 12 servings
Ingredients: 6 tablespoons butter; 1 ½ pounds fresh mushrooms, quartered; 1 ½ pounds fresh shiitake mushrooms, stemmed and coarsely chopped; 3 tablespoons minced garlic; 2 teaspoons dried thyme; 1 teaspoon dried rosemary, crushed; salt to taste; ground black pepper to taste; 2 cups chicken broth; 3 pounds Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices; 2 cups Parmesan cheese; 2 cups heavy cream; 1 ¼ teaspoons salt; 1 teaspoon ground black pepper; 2 cups half-and-half cream

Rating: 4.6 stars

77 Ratings
64 Reviews
2 Photos

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.

By Christine L.

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Recipe Summary

prep:

45 mins

cook:

1 hr 30 mins

total:

2 hrs 15 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

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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Step 2

Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
Step 3

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.
Step 4

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.
Step 5

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

Per Serving:

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)

Most helpful positive review

Esmee Williams

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

Helpful

(23)

Most helpful critical review

SHARYNLEE

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

Helpful

(3)

77 Ratings

5 star values: 55
4 star values: 15
3 star values: 5
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Esmee Williams

08/29/2002

Helpful

(23)

Valerie Brunmeier

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

Helpful

(17)

Loulou921

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

Helpful

(15)

DEVALEENA

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

Helpful

(10)

Sweet Apron

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

Helpful

(9)

INQUE

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

Helpful

(9)

Wendy Jo Burke

12/21/2007

Very good! It was a nice potato dish to go with my prime rib dinner. My husband loved it! Read More

Helpful

(7)

LEYLEE24

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

Helpful

(6)

Mandy14

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

Helpful

(6)

SHARYNLEE

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

Helpful

(3)

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Nutritional Information

Potato and Shiitake Mushroom Gratin

Servings Per Recipe: 12
Calories: 447

% Daily Value *

protein: 30 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 47 %

saturated fat: 93 %

cholesterol: 33 %

vitamin a iu: 20 %

niacin equivalents: 37 %

vitamin b6: 8 %

vitamin c: 7 %

folate: 4 %

calcium: 27 %

iron: 10 %

magnesium: 7 %

potassium: 9 %

sodium: 29 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Potato and Shiitake Mushroom Gratin

1 of 64

All Reviews

Esmee Williams

08/29/2002

Helpful

(23)

Valerie Brunmeier

11/21/2005

Helpful

(17)

Loulou921

11/10/2003

Helpful

(15)

DEVALEENA

07/16/2007

Helpful

(10)

Sweet Apron

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.

Helpful

(9)

INQUE

12/18/2004

excellent just the way it is didn't change a thing although it did need to cook for 2 hours.

Helpful

(9)

Wendy Jo Burke

12/21/2007

Very good! It was a nice potato dish to go with my prime rib dinner. My husband loved it!

Helpful

(7)

LEYLEE24

09/29/2010

Helpful

(6)

Mandy14

10/27/2012

Helpful

(6)

SHARYNLEE

08/29/2002

I had to substitute baby portabellas for the shitake mushrooms but I thought it was too bland with not much flavor.

Helpful

(3)

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Potato and Shiitake Mushroom Gratin

Ingredients

Directions

Nutrition Facts

Reviews (64)

Most helpful positive review

Most helpful critical review

All Reviews for Potato and Shiitake Mushroom Gratin

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Potato and Shiitake Mushroom Gratin

Ingredients

Directions

Nutrition Facts

Reviews (64)

Most helpful positive review

Most helpful critical review

All Reviews for Potato and Shiitake Mushroom Gratin