Potato and Shiitake Mushroom Gratin
Indulge in layers of rich, savory comfort with this Potato and Shiitake Mushroom Gratin, a luxurious twist on the classic gratin recipe. This dish pairs velvety russet potatoes with the earthy umami of sautéed shiitake mushrooms, brought together by a creamy, garlicky sauce infused with Gruyère and Parmesan cheeses. Fresh thyme adds an aromatic touch, while the golden bubbly crust offers irresistible flavor and texture. Perfectly balanced and oven-baked to perfection, this gratin is an ideal centerpiece for elegant dinners or cozy family gatherings. Serve it alongside roasted meats or enjoy it as a satisfying vegetarian main dish.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 250 grams Shiitake mushrooms
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Grated Gruyère cheese
- 0.5 cup Grated Parmesan cheese
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light layer of butter or oil and set aside.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or sharp knife. Set the slices aside in a bowl of cold water to prevent oxidation.
Clean the shiitake mushrooms with a damp paper towel, remove the stems, and slice the caps thinly.
Heat the olive oil in a large skillet over medium heat. Add the shiitake mushrooms and cook for 5-7 minutes until softened and slightly browned. Remove from the heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste.
Gradually pour in the milk and cream, whisking continuously to prevent lumps. Cook for 4-5 minutes, or until the mixture thickens into a creamy sauce.
Stir in the Gruyère cheese, Parmesan cheese, thyme, salt, and pepper until the cheeses are fully melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry with a towel. Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish.
Top the potato layer with half of the sautéed mushrooms and drizzle with one-third of the cheese sauce.
Repeat the layering process: add another one-third of the potatoes, the remaining mushrooms, and another one-third of the cheese sauce.
Finish with a final layer of potatoes and the remaining cheese sauce. Spread the sauce evenly over the top to ensure all the potatoes are coated.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a knife.
Allow the gratin to cool for 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 44.0 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 2750 mg | 212% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 8395 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
