Shiitake Mushroom and Yukon Gold Potato Gratins with Fresh Herbs Recipe

Shiitake Mushroom and Yukon Gold Potato Gratins with Fresh Herbs Recipe
Staff Writer
Shiitake Mushroom Gratin

Viviane Bauquet Farre

Shiitake Mushroom Gratin

Deeply flavorful yet not too rich, these gratins make a delicious appetizer. But you can also serve them, with a couple of side vegetables, as a main course for a dinner party or a holiday meal.


Note: Although they’re best eaten the day they are made, the gratins can be baked for 40 minutes until just golden, then cooled and refrigerated up to 1 day. To serve, bring to room temperature and bake at 375 degrees for 6-8 minutes until bubbling at the sides.

*Note: If you prefer to make a large gratin rather than individual ones, use a medium-sized ceramic or glass baking dish. Layer the ingredients exactly as described above and bake at 375 degrees for 45-50 minutes.


For the mushrooms

Place the herbs and the garlic in the bowl of a food processor and pulse until chopped very finely. Or, place the herbs and garlic on a cutting board and chop finely. Set aside.

Heat a large nonstick skillet over high heat. Add the butter and oil. As soon as the butter is melted, add the mushrooms. Toss well and sauté for 6-8 minutes until golden, stirring only occasionally. Add the shallots and continue to sauté for 2 minutes until the shallots have softened. Add the herb-garlic mixture, salt, and pepper and continue to sauté for 30 seconds. Remove from heat and transfer to a bowl to cool slightly.

For the gratins

Preheat the oven to 375 degrees.

Whisk the milk, cream, salt, and pepper in a small bowl and set aside. Place 1/3 of the potato slices at the bottom of each ramekin*, enough to cover the surface. Top with ½ of the mushrooms. Then top with 1/3 of the potato slices. Top again with ½ of the mushrooms and finish with the remaining potato slices. Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake for 45-50 minutes until golden and bubbly. Remove from the oven and let cool for 5 minutes before serving. Serve the gratins in their molds.


Calories per serving:

405 kcal

Daily value:



  • Carbohydrate, by difference 27 g
  • Protein 27 g
  • Total lipid (fat) 21 g
  • Vitamin A, IU 153 IU
  • Vitamin A, RAE 39 µg
  • Vitamin B-12 3 µg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin D 6 IU
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 1 g
  • Arginine 2 g
  • Ash 3 g
  • Aspartic acid 2 g
  • Calcium, Ca 50 mg
  • Carotene, beta 17 µg
  • Cholesterol 87 mg
  • Choline, total 16 mg
  • Fatty acids, total monounsaturated 8 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 10 g
  • Fiber, total dietary 2 g
  • Folate, DFE 25 µg
  • Folate, food 25 µg
  • Folate, total 25 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 3 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 8 µg
  • Lysine 2 g
  • Magnesium, Mg 56 mg
  • Methionine 1 g
  • Niacin 7 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 289 mg
  • Potassium, K 613 mg
  • Proline 1 g
  • Retinol 37 µg
  • Selenium, Se 11 µg
  • Serine 1 g
  • Sodium, Na 457 mg
  • Starch 10 g
  • Sugars, total 1 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 141 g
  • Zinc, Zn 5 mg
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