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Shiitake Mushroom and Yukon Gold Potato Gratins with Fresh Herbs Recipe
Nov 07, 2011 @ 11:58 AM
Posted by
Daily Value: 16%
Servings: 8
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 317Daily Value: 16%
Servings: 8
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 22g | 34% |
| Saturated | 10g | 49% |
| Trans | 0g | 0% |
| Carbs | 23g | 8% |
| Fiber | 5g | 19% |
| Sugars | 6g | 0% |
| Protein | 10g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 307mg | 13% |
| Calcium | 243mg | 24% |
| Magnesium | 53mg | 13% |
| Potassium | 698mg | 20% |
| Iron | 2mg | 11% |
| Zinc | 2mg | 13% |
| Vitamin A | 918IU | 18% |
| Vitamin C | 22mg | 36% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 20% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 1mg | 27% |
| Folic Acid (B9) | 37µg | 9% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 57µg | 72% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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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.
INGREDIENTS
For the mushrooms:
- 12 sprigs fresh Italian parsley, stemmed
- 8 sprigs thyme, stemmed
- 2 sprigs winter savory or rosemary, stemmed
- 2 large cloves garlic, chopped finely
- 2 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 1 1/2 pounds fresh shiitake mushrooms, stems trimmed, cut into 1/8-inch slices
- 2 large shallots, quartered and sliced finely
- 1/2 teaspoon sea salt
- Freshly ground pepper, to taste
For the gratins:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt, or to taste
- Freshly ground pepper, to taste
- 1 pound medium Yukon Gold potatoes, cut into 1/8-inch slices using a mandoline or the blade attachment of a food processor
- 4 ounces cave-aged Gruyère, grated coarsely
DIRECTIONS
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.
Recipe Details
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Servings: 8Total time: 45 minutes
Notes and Substitutions:
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.
