Potato and Shiitake Mushroom Gratin Recipe

Ingredients
<br>- 6 tablespoons butter
<br>- 1 1/2 pounds fresh mushrooms, quartered
<br>- 1 1/2 pounds fresh shiitake mushrooms, stemmed and coarsely chopped
<br>- 3 tablespoons minced garlic
<br>- 2 teaspoons dried thyme
<br>- 1 teaspoon dried rosemary, crushed
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 2 cups chicken broth
<br>- 3 pounds Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
<br>- 2 cups Parmesan cheese
<br>- 2 cups heavy cream
<br>- 1 1/4 teaspoons salt
<br>- 1 teaspoon ground black pepper
<br>- 2 cups half-and-half cream
<br><p></p>Directions
<br>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.
<br>step 2: Preheat to 375 degrees F (190 degrees C).  Butter a 13x9x2 inch baking dish.
<br>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.
<br>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.
<br>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.
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Ingredients
- 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
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.
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.

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