Potato and Shiitake Mushroom Gratin

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.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 15 mins
• Calories: 447 Calories

Ingredients

• 6 tablespoons butter
• salt to taste
• 1 ¼ teaspoons salt
• 1 teaspoon dried rosemary, crushed
• 2 cups heavy cream
• 1 teaspoon ground black pepper
• ground black pepper to taste
• 1 ½ pounds fresh mushrooms, quartered
• 1 ½ pounds fresh shiitake mushrooms, stemmed and coarsely chopped
• 3 tablespoons minced garlic
• 2 teaspoons dried thyme
• 2 cups chicken broth
• 3 pounds Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
• 2 cups Parmesan cheese
• 2 cups half-and-half cream

Recipe Instructions

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.