Potato and Shiitake Mushroom Gratin recipe
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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
Nutrition Info
- 447 caloriescarbohydrate: 30.1 gcholesterol: 99.2 mgfat: 30.4 gfiber: 3.2 gprotein: 14.8 gsaturatedFat: 18.7 gservingSize: -sodium: 719.5 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Potato and Shiitake Mushroom Gratin
Directions
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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.