Potato gratin is, of course, the traditional side dish with roast beef, and this version is just right for a special occasion. Adding flavor are typical steak house ingredients, like mushrooms, garlic and herbs. Place a baking sheet in the oven on the rack below the gratin to catch any liquids that may bubble over.
Ingredients
Serves 12
Step 1
Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
Step 2
Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
Step 3
Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
How would you rate Potato and Shiitake Mushroom Gratin?
Leave a Review
Reviews (46)
Back to TopHave made this for many years for Christmas. Has anyone else ever found there is too much chicken broth...it seems to take forever to evaporate all the liquid...maybe less butter and less chicken broth?
Anonymous
Rochester NY
12/24/2018
I cooked this earlier in the day and then reheated it. Was terrific. Needed a lot of cooking time to get the potatoes done. I stirred it with a fork instead keeping the layers and browned the top at the end under the broiler with some parmesan cheese.
leah6
Chicago
12/4/2014
Everyone raced about it. Excellent prepared as-is!!
Canfit3
Raleigh, nc
1/4/2013
I have made this many many times but because I have an adversion to mushrooms, I always subtitute onions (I do this any time a recipe calls for mushrooms) This is so delicious and no one knows this is supposed to be with mushrooms..the sauteed onions are so intense and work well with the rosemary. Please forgive me for messing with your recipe but you need to try this also. PS I parboil my potato slices a little if I need to cut down the cooking time.
majemota
mount vernon wa
10/2/2011
I have now made this recipe twice. It was excellent both times. The first time I used all button mushrooms and the second time half shitake and half button. Not a huge difference in flavor. I would advise to follow the rest of the recipe exactly as it is except it may need to bake a little longer. I check for doneness by poking into it with a bamboo skewer. Allow plenty of time for it to rest before serving. This was a great accompaniment to the Mustard Seed Encrusted Prime Rib.
thurley
Columbus, Ohio
12/26/2010
winning flavors. Shiitakes are expensive so I fudge the amounts but always use a total of 3 lbs. of mushrooms. don't need to change a thing, except maybe your pant size the next day!
mykatzbox
San Jose
12/23/2010
This is simply an excellent recipe! I made it last night for a party and it was a big hit -- no leftovers -- sadly. I will definitely be making this again. As for dried shiitake, I was forced to use them instead of fresh because my local grocer had none available (days before Thanksgiving no less!) I rehydrated them and they worked out fine but I didn't really have the full amount. Nevertheless, it didn't seem to hinder the flavor in any way. Enjoy!
kconeill
San Diego
11/21/2010
What's not to like: intense mushroom flavor, cream & parm, herbs (I used fresh)??? This recipe is delicious!!!
rachaellew
Aliso Viejo, CA
12/26/2009
made this for Christmas dinner. everyone asked for the recipe and not a drop was left. as with other reviewers, you only need about half of the cream and I did make it several hours in advance and it did sit fine before cooking
Anonymous
12/26/2009
Guests loved this...decadent! Husband ate the small remainder for breakfast and asked me to make it again for Christmas dinner. I used 1 lb each of button mushrooms and baby bellas and added bacon to the mushroom mixture.
cccwertz
Central Florida
12/16/2009
Made this for New Year's Eve to rave reviews. Everyone requested a copy of the recipe. I did half the amount of cream and half and half. Prior attempts produced a gratin that was far too soggy.
jodidarr
Chagrin Falls, OH
1/12/2009
Amazing! Other than only using one pound each of the mushrooms (which was plenty), I followed the recipe to the letter and it was perfect - got rave reviews and was over the top delicious
Anonymous
MA
9/14/2008
I really expected this to be great. I knew when I was sauteeing the mushrooms that there were too many. I halved the recipe for 6 people and followed the recipe exactly. Way too many mushrooms and too much cream & half & half. The result was very runny and I like gratins that are set. The flavor was good but just too soupy and the mushrooms overpowered the whole dish.
Anonymous
Frisco, TX
3/26/2007
Wonderful! Great flavors, hugely popular at my dinner party.
aowhite
1/2/2007
非常美味和丰富的,即使我减少脂肪和carbs way down by using sauteed zucchini (with a little pre-cooked potato), less cheese (I did goat cheese, parm., and gorgonzola), 2 tbs butter and lowfat milk instead of cream. It was still savory and filling, and I will definitely make variations of this again.
Anonymous
San Francisco, CA
9/5/2006