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Potato and Shiitake Mushroom Gratin

Potato and Shiitake Mushroom Gratin

  • Prep

    45 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 15 m
Christine L.

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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.
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Reviews

Esmee Williams
21

Esmee Williams

8/29/2002

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 . . .

Valerie's Kitchen
15

Valerie's Kitchen

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.

Loulou921
15

Loulou921

11/9/2003

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.

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