POTATO AND SHIITAKE MUSHROOM GRATIN
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
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.
POTATO AND SHIITAKE MUSHROOM GRATIN
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
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 GRATIN WITH MUSHROOMS AND GRUYèRE
Make and share this Potato Gratin With Mushrooms and Gruyère recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
- Preheat oven to 375°F Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
- Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.
Nutrition Facts : Calories 516.2, Fat 33.7, SaturatedFat 17.3, Cholesterol 96.4, Sodium 378.9, Carbohydrate 45.4, Fiber 4.8, Sugar 4.8, Protein 11.8
POTATO AND MUSHROOM GRATIN
"Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.
Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
POTATO, SHIITAKE AND BRIE GRATIN
Provided by Amanda Hesser
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 10
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 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.
Provided by Christine L
Categories Potato Side Dishes
Time 2h15m
Yield 12
Number Of Ingredients 15
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 GRATIN WITH MUSHROOMS AND GRUYèRE
Provided by Diane Rossen Worthington
Categories Cheese Mushroom Potato Side Bake Sauté Christmas Thanksgiving Vegetarian High Fiber Casserole/Gratin Fall Winter Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
- Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.
POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)
Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°; butter a shallow baking dish or gratin.
- Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
- Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
- Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
- Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.
POTATO MUSHROOM GRATIN
A delicious side dish which I've adapted from a recipe I found on an English website and which I am posting for the 2005 Zaar World Tour. Because I was expecting a cheese topping, this recipe had me looking up "gratin" in culinary dictionaries. What I found for "gratin" was "covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". Something else I've learnt since this tour began. For me, "gratin" has always evoked images of either a cheese sauce or a cheese topping. Obviously topping this dish with grated cheese is an option, but the dish would be healthier without the cheese! Again, exercise your culinary discretion!
Provided by bluemoon downunder
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F/220°C/Gas 7.
- Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
- Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
- Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
- Bake, uncovered, until the top is golden and crusty, about 1 hour.
- Serve hot.
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