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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.

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.

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 pound 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 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

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.

Nutritional Facts
Servings8
Calories Per Serving321
Total Fat22g34%
Sugar7gN/A
Saturated10g49%
Cholesterol48mg16%
Protein10g20%
Carbs24g8%
Vitamin A161µg18%
Vitamin B120.5µg7.8%
Vitamin B60.6mg27.7%
Vitamin C20mg34%
Vitamin D1µgN/A
Vitamin E1mg7%
Vitamin K34µg42%
Calcium249mg25%
Fiber5g20%
Folate (food)37µgN/A
Folate equivalent (total)37µg9%
Iron2mg11%
Magnesium55mg14%
Monounsaturated9gN/A
Niacin (B3)4mg21%
Phosphorus283mg40%
Polyunsaturated1gN/A
Potassium708mg20%
Riboflavin (B2)0.4mg21.3%
Sodium319mg13%
Thiamin (B1)0.1mg7.4%
Trans0.1gN/A
Zinc2mg13%