Categories Garlic Herb Mushroom Potato Side Bake Christmas Easter Thanksgiving Casserole/Gratin Rosemary Fall Winter Thyme Christmas Eve Party Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
- Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
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Moses Uyanna
[email protected]This dish was very flavorful and the potatoes were cooked perfectly. I would definitely make this again.
Rethabile Lehakwe Keme
[email protected]The gratin was a bit too salty for my taste. I think it could have used less cheese.
Kayden Jooste
[email protected]This dish was a bit too rich for my taste. I think it could have used more vegetables.
leo Martin
[email protected]This gratin was so easy to make and it turned out so well! I loved the crispy edges and the gooey center. I will definitely be making this again.
Mario Williams
[email protected]I loved this dish! The combination of potatoes, mushrooms, and cheese was perfect. I will definitely be making this again.
kolawole Bamgbelu
[email protected]This was a great recipe! The gratin was cheesy, flavorful, and the potatoes were cooked perfectly. I would definitely make this again.
Spinky Young
[email protected]I'm not a big fan of mushrooms, but this dish was surprisingly good! The potatoes and cheese were cooked perfectly, and the mushrooms added a nice earthy flavor.
Sara Yassin Yassin
[email protected]This dish was very time-consuming to make. I don't think it was worth the effort.
K. Jade
[email protected]The gratin was a bit dry. I think it could have used more sauce.
elisha shorts
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Colonel Price
[email protected]I was a bit skeptical about this recipe, but I was pleasantly surprised! The gratin was very flavorful and the potatoes were cooked perfectly. I would definitely make this again.
Changez Khan
[email protected]This gratin was so easy to make and it turned out so well! I loved the combination of potatoes and mushrooms, and the cheese was perfectly melted and gooey. I will definitely be making this again.
Abu Gamedi
[email protected]I made this dish last night and it was delicious! The flavors of the potatoes, mushrooms, and cheese were all perfectly balanced. I would highly recommend this recipe.
vivo y12
[email protected]This dish was a hit with my family! The potatoes and mushrooms were cooked perfectly, and the gratin was cheesy and flavorful. I will definitely be making this again.