Best 3 Potato And Shiitake Mushroom Gratin Recipes

Indulge in the tantalizing flavors of Potato and Shiitake Mushroom Gratin, a delectable dish that harmoniously blends the earthy notes of mushrooms with the comforting creaminess of potatoes and cheese. This recipe offers a delightful combination of textures, from the crispy golden-brown top to the tender and succulent potato and mushroom filling. Prepare to impress your palate with this culinary masterpiece, perfect for a cozy dinner or a special occasion.

In addition to the classic Potato and Shiitake Mushroom Gratin, this article presents a diverse collection of other enticing recipes that are sure to satisfy any culinary craving. Embark on a culinary journey with Spinach and Artichoke Dip, a crowd-pleasing appetizer that bursts with flavor. Discover the wholesome goodness of Creamy Chicken and Wild Rice Soup, a comforting and nutritious meal in a bowl. Treat yourself to the tantalizing taste of Baked Brie with Fig Jam, an elegant and indulgent appetizer that is perfect for entertaining guests. And finally, satisfy your sweet tooth with the irresistible Chocolate Lava Cakes, a decadent dessert that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND SHIITAKE MUSHROOM GRATIN

Potato and Shiitake Mushroom Gratin image

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.

Provided by Christine L.

Categories Side Dish Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 719.5 mg, Sugar 2 g

POTATO AND SHIITAKE MUSHROOM GRATIN

Potato and Shiitake Mushroom Gratin image

Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.

Provided by Annacia

Categories Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons butter
1 1/2 lbs mushrooms, chopped
1 1/2 lbs fresh shiitake mushrooms, stemmed and coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
salt
ground black pepper
2 cups chicken broth
3 lbs baking potatoes, scrubbed
2 cups parmesan cheese
2 cups heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half cream

Steps:

Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
Add garlic, thyme, and rosemary; saute; 1 minute.
Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
Season with salt and pepper. Cool.
Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
Butter a 13x9x2 inch baking dish.
Peel potatoes, and cut into 1/8 inch slices.
Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
Top potatoes with half of the mushroom mixture.
Sprinkle 1/3 of the cheese over mushrooms.
Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
Arrange remaining potatoes atop cheese.
Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
Cover loosely with foil.
Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 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.

POTATO AND SHIITAKE MUSHROOM GRATIN

Potato and Shiitake Mushroom Gratin image

Categories Cheese Mushroom Potato Side Bake Christmas Casserole/Gratin Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 12

Number Of Ingredients 13

Ingredients

6 tablespoons (3/4 stick) butter
1 1/2 pounds button mushrooms, coarsely chopped
1 1/2 pounds fresh shiitake mushrooms, stemmed, caps coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary leaves, finely crushed
2 cups canned low-salt chicken broth
3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups freshly grated Parmesan cheese (about 5 1/2 ounces)
2 cups half and half
2 cups whipping cream
1 1/4 teaspoons salt
1 teaspoon black pepper

Steps:

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.
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.
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.

Tips:

Use a mandoline to thinly slice the potatoes for even cooking.
Soak the shiitake mushrooms in hot water for 20 minutes to rehydrate them.
Use a heavy-bottomed skillet to cook the mushrooms and onions, as this will help to prevent them from burning.
Add a splash of white wine to the skillet to deglaze it and add flavor to the mushrooms.
Use a béchamel sauce made with whole milk and butter for a rich and creamy flavor.
Grate the Gruyère cheese yourself for the best flavor and texture.
Bake the gratin until the top is golden brown and bubbly.
Let the gratin cool for 10 minutes before serving to allow the flavors to meld.

Conclusion:

Potato and shiitake mushroom gratin is a delicious and elegant dish that is perfect for a special occasion. The combination of thinly sliced potatoes, rehydrated shiitake mushrooms, caramelized onions, and creamy béchamel sauce is sure to please everyone at your table. Serve it with a fresh green salad and a glass of white wine for a complete meal.