Best 2 Potato Shiitake And Brie Gratin Recipes

Indulge in the tantalizing flavors of a delectable potato, shiitake, and brie gratin, a culinary masterpiece that harmonizes earthy and nutty notes with a creamy, decadent finish. This dish showcases tender potatoes, sautéed shiitake mushrooms, and gooey brie cheese, all enveloped in a rich and flavorful sauce. A symphony of textures and aromas, this gratin promises a delightful dining experience.

The recipe collection offers variations to suit your preferences, including a classic rendition with gruyère cheese, a vegetarian delight with roasted vegetables, and a gluten-free option using almond flour. Explore the diverse range of gratin recipes, each offering a unique twist on this comforting dish.

Here are our top 2 tried and tested recipes!

POTATO, SHIITAKE AND BRIE GRATIN

Potato, Shiitake and Brie Gratin image

Provided by Amanda Hesser

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

6 good-size red new potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
1/2 pound shiitake mushrooms, stems removed
1/2 pound fairly firm Brie, rind removed
Salt and freshly ground black pepper
1 cup heavy cream
1 clove garlic, minced
1 teaspoon chopped thyme
3 tablespoons grated Parmesan cheese
1/4 cup fine dry bread crumbs

Steps:

Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat them dry.
Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle. Preheat the oven to 425 degrees. Butter a shallow 10-inch gratin dish or glass baking dish.
Thinly slice the shiitake caps. Cut the Brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with remaining shiitakes and Brie. Season with salt and pepper. Arrange remaining potato slices on top. Combine the cream, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed and spreading the garlic and thyme evenly. Cover the pan tightly with foil and bake on the middle rack for 30 minutes.
Combine the Parmesan and bread crumbs and season the mixture with more salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO, SHIITAKE AND BRIE GRATIN

POTATO, SHIITAKE AND BRIE GRATIN image

Categories Potato Side

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 good-size red new potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
½ pound shiitake mushrooms, stems removed
½ pound fairly firm Brie, rind removed
Salt and freshly ground black pepper
1 cup heavy cream
1 clove garlic, minced
1 teaspoon chopped thyme
3 tablespoons grated Parmesan cheese
¼ cup fine dry bread crumbs.

Steps:

1. Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat them dry. 2. Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle. Preheat the oven to 425 degrees. Butter a shallow 10-inch gratin dish or glass baking dish. 3. Thinly slice the shiitake caps. Cut the Brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with remaining shiitakes and Brie. Season with salt and pepper. Arrange remaining potato slices on top. Combine the cream, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed and spreading the garlic and thyme evenly. Cover the pan tightly with foil and bake on the middle rack for 30 minutes. 4. Combine the Parmesan and bread crumbs and season the mixture with more salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.

Tips:

Use a mandoline slicer to get uniform potato slices.
For a crispy top, use a combination of grated Parmesan and Panko breadcrumbs.
If you don't have heavy cream, you can use milk or half-and-half instead.
Brie cheese is a soft cheese that melts easily, making it perfect for gratin. If you prefer a different type of cheese, such as cheddar or Gruyère, you can use that instead.
Shiitake mushrooms are a great addition to this gratin, but you can use other types of mushrooms, such as button mushrooms or cremini mushrooms, if you prefer.
Fresh herbs, such as thyme or rosemary, can be added to the gratin for extra flavor.
If you are making this gratin ahead of time, assemble it completely and then cover it with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed.

Conclusion:

Potato, Shiitake, and Brie Gratin is a delicious and easy-to-make dish that is perfect for any occasion. The creamy sauce, crispy potatoes, and melted brie cheese make this gratin a decadent and satisfying meal. Serve it as a main course or side dish, and your guests will love it.