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Shiitake Mushroom and Yukon Gold Potato Gratins with Fresh Herbs Recipe

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%