Shiitake Mushroom and Yukon Gold Potato Gratins with Fresh Herbs Recipe

Shiitake Mushroom Gratin
Viviane Bauquet Farre

Ingredients

For the mushrooms

  • 12 sprigs  fresh Italian parsley, stemmed
  • 8 sprigs  thyme, stemmed
  • 2 sprigs  winter savory or rosemary, stemmed
  • large cloves garlic, chopped finely
  • 2 tablespoons  unsalted butter
  • 4 tablespoons  extra-virgin olive oil
  • 1 1/2 pound  fresh shiitake mushrooms, stems trimmed, cut into 1/8-inch slices
  • large shallots, quartered and sliced finely
  • 1/2 teaspoon  sea salt
  •   Freshly ground pepper, to taste

For the gratins

  • 1 1/2 cup  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

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.

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.

Notes

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.

Nutrition

Calories per serving:

316 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

16%

Servings:

8
  • Fat 174g 268%
  • Carbs 184g 61%
  • Saturated 78g 390%
  • Fiber 37g 146%
  • Trans 1g
  • Sugars 55g
  • Monounsaturated 73g
  • Polyunsaturated 11g
  • Protein 79g 158%
  • Cholesterol 385mg 128%
  • Sodium 2,885mg 120%
  • Calcium 1,920mg 192%
  • Magnesium 414mg 103%
  • Potassium 5,503mg 157%
  • Iron 15mg 82%
  • Zinc 16mg 106%
  • Phosphorus 2,243mg 320%
  • Vitamin A 1,317µg 146%
  • Vitamin C 176mg 293%
  • Thiamin (B1) 1mg 58%
  • Riboflavin (B2) 3mg 169%
  • Niacin (B3) 33mg 164%
  • Vitamin B6 4mg 217%
  • Folic Acid (B9) 298µg 75%
  • Vitamin B12 4µg 62%
  • Vitamin D 9µg 2%
  • Vitamin E 11mg 53%
  • Vitamin K 447µg 559%
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