Categories Garlic Herb Mushroom Potato Side Bake Christmas Easter Thanksgiving Casserole/Gratin Rosemary Fall Winter Thyme Christmas Eve Party Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
- Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
NAVAID AHMED ATTARI 4462
[email protected]This was my first time making a gratin and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
Loute Paul
[email protected]I followed the recipe exactly and the gratin turned out terrible. The potatoes were undercooked and the mushrooms were burnt. I would not recommend this recipe.
Saifu llah
[email protected]This gratin was a bit bland for my taste. I think it could have used more seasoning. The potatoes were cooked well, but the mushrooms were a bit soggy.
Prisca Kwasi
[email protected]The gratin was easy to make and turned out delicious! The potatoes were cooked perfectly and the mushrooms added a nice flavor. I will definitely be making this again.
Emil Kegebein
[email protected]This gratin turned out great! The potatoes were creamy and the mushrooms were savory. The cheese was melted and gooey. I would definitely recommend this recipe.
Arslan mayo
[email protected]I made this gratin for a dinner party and it was a big hit! Everyone loved it. The flavors were perfect and the cheese was melted and gooey. I will definitely be making this again.
MD. Rejaul Islam
[email protected]This gratin was delicious! The potatoes were crispy on the outside and fluffy on the inside. The mushrooms added a nice earthy flavor. I would definitely recommend this recipe.
kjn cat
[email protected]I love this gratin! It's so creamy and cheesy. The potatoes are cooked perfectly and the mushrooms add a nice savory flavor. I will definitely be making this again.
Yamkela Mjajubana
[email protected]This dish was easy to make and turned out great! The mushrooms added a nice depth of flavor to the potatoes. I would definitely recommend this recipe.
Angela Moody
[email protected]I made this gratin last night and it was a hit! My family loved it. The flavors were perfect and the cheese was melted and gooey. I will definitely be making this again.
Mia Whynot
[email protected]This potato and portobello mushroom gratin was a delightful dish! The combination of the earthy mushrooms and creamy potatoes was perfect, and the cheese topping added a nice touch of richness. I loved the crispy edges of the gratin, and the overall