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.

Ready in
45 m
8
Servings
321
Calories Per Serving
Deliver Ingredients

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.

Shiitake Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Shiitake Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.

Nutritional Facts

Total Fat
22g
34%
Sugar
7g
N/A
Saturated Fat
10g
49%
Cholesterol
48mg
16%
Protein
10g
20%
Carbs
24g
8%
Vitamin A
161µg
18%
Vitamin B12
0.5µg
7.8%
Vitamin B6
0.6mg
27.7%
Vitamin C
20mg
34%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
34µg
42%
Calcium
249mg
25%
Fiber
5g
20%
Folate (food)
37µg
N/A
Folate equivalent (total)
37µg
9%
Iron
2mg
11%
Magnesium
55mg
14%
Monounsaturated
9g
N/A
Niacin (B3)
4mg
21%
Phosphorus
283mg
40%
Polyunsaturated
1g
N/A
Potassium
708mg
20%
Riboflavin (B2)
0.4mg
21.3%
Sodium
319mg
13%
Thiamin (B1)
0.1mg
7.4%
Trans
0.1g
N/A
Zinc
2mg
13%