Potato and Shiitake Mushroom Gratin recipe

All Recipes Side Dish Potato Side Dish Recipes

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

Nutrition Info

447 calories
carbohydrate: 30.1 g
cholesterol: 99.2 mg
fat: 30.4 g
fiber: 3.2 g
protein: 14.8 g
saturatedFat: 18.7 g
servingSize: -
sodium: 719.5 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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