Best 2 Potato Shiitake And Brie Gratin Recipes

Craving a warm, hearty dish perfect for a special occasion or a cozy night in? Look no further than potato shiitake and brie gratin, an exquisite casserole that combines the flavors and textures of roasted potatoes, earthy shiitake mushrooms, and creamy brie cheese. This elegant dish is sure to impress your guests or make your family feel special.

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POTATO, SHIITAKE AND BRIE GRATIN

Potato, Shiitake and Brie Gratin image

Provided by Amanda Hesser

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

6 good-size red new potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
1/2 pound shiitake mushrooms, stems removed
1/2 pound fairly firm Brie, rind removed
Salt and freshly ground black pepper
1 cup heavy cream
1 clove garlic, minced
1 teaspoon chopped thyme
3 tablespoons grated Parmesan cheese
1/4 cup fine dry bread crumbs

Steps:

Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat them dry.
Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle. Preheat the oven to 425 degrees. Butter a shallow 10-inch gratin dish or glass baking dish.
Thinly slice the shiitake caps. Cut the Brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with remaining shiitakes and Brie. Season with salt and pepper. Arrange remaining potato slices on top. Combine the cream, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed and spreading the garlic and thyme evenly. Cover the pan tightly with foil and bake on the middle rack for 30 minutes.
Combine the Parmesan and bread crumbs and season the mixture with more salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO, SHIITAKE AND BRIE GRATIN

POTATO, SHIITAKE AND BRIE GRATIN image

Categories Potato Side

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 good-size red new potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
½ pound shiitake mushrooms, stems removed
½ pound fairly firm Brie, rind removed
Salt and freshly ground black pepper
1 cup heavy cream
1 clove garlic, minced
1 teaspoon chopped thyme
3 tablespoons grated Parmesan cheese
¼ cup fine dry bread crumbs.

Steps:

1. Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat them dry. 2. Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle. Preheat the oven to 425 degrees. Butter a shallow 10-inch gratin dish or glass baking dish. 3. Thinly slice the shiitake caps. Cut the Brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with remaining shiitakes and Brie. Season with salt and pepper. Arrange remaining potato slices on top. Combine the cream, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed and spreading the garlic and thyme evenly. Cover the pan tightly with foil and bake on the middle rack for 30 minutes. 4. Combine the Parmesan and bread crumbs and season the mixture with more salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.

Tips:

To ensure an even cook, slice the potatoes and shiitake mushrooms uniformly.
Don't overcrowd the pan when searing the shiitake mushrooms. Cook them in batches if necessary to prevent steaming.
Use a good quality Brie cheese that melts well. A triple-cream Brie is a great choice.
Don't overcook the gratin. The potatoes should be tender but still have a slight bite to them.
Serve the gratin immediately out of the oven, garnished with fresh herbs like thyme or chives.

Conclusion:

This potato, shiitake, and Brie gratin is a delicious and elegant dish that is perfect for a special occasion. The combination of creamy potatoes, savory mushrooms, and melty cheese is sure to please everyone at the table. With just a few simple ingredients and steps, you can create a dish that is both impressive and delicious. So next time you're looking for a new and exciting gratin recipe, give this one a try. You won't be disappointed!