Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Potato and Shiitake Mushroom Gratin

SUBMITTED BY: 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."
RECIPE RATING:
The reviewer gave this recipe 33 stars. This recipe average a 4.7 star rating.
Read Reviews (27)
PREP TIME  45 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 6 tablespoons butter
  • 1 1/2 pounds fresh mushrooms, quartered
  • 1 1/2 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 1/4 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 cups half-and-half cream

DIRECTIONS

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

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Esmee
I served this dish along side a marinated pork tenderloin and it worked great. Everybody raved... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by Loulou921
I made this for a dinner party for my parents and future-in-laws. I was worried because I had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2005 by Valerie's Kitchen
I used low-fat milk in place of the heavy cream to cut some of the fat and it still turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2004 by INQUE
excellent just the way it is, didn't change a thing although it did need to cook for 2 hours. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2004 by mm
This recipe is the BEST! Definitely a keeper. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2004 by DARLA C.
This was excellent! I used all button mushrooms, sliced, and double the amount of fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2003 by ALENCHIK
Awesome recipe. Tasty, fragrant, and overall delicious. Highly recommended. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2002 by mcbabe
Yum yum scrum! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by DEVALEENA
This was great as a side dish to steak. I used fat free half-and-half, a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by dre88
This dish is outstanding! I made it for a New Year's Day brunch and everyone really enjoyed... MORE