Potato, Shiitake and Brie Gratin
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 6good-size red new potatoes, scrubbed but not peeled
- 1teaspoon unsalted butter
- ½pound shiitake mushrooms, stems removed
- ½pound fairly firm Brie, rind removed
- Salt and freshly ground black pepper
- 1cup heavy cream
- 1clove garlic, minced
- 1teaspoon chopped thyme
- 3tablespoons grated Parmesan cheese
- ¼cup fine dry bread crumbs
Nutritional analysis per serving (8 servings)
288 calories; 20 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 369 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mandoline or sharp knife, cut the potatoes into slices about ⅛ 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
what can be done a day ahead?
Do note that the rind needs to be removed from the Brie. Whoops!
It would be very helpful to know how many pounds of potatoes are needed for this recipe. Good size is obviously subjective. This is a very good recipe especially when serving beef. I had lots of extra slices of potatoes. I really wasn’t sure how many to put in each layer. If pounds were given I would just have divided by 3. I ended up pouring more cream over the top so that I could get all the potatoes wet.
I am ambivalent about potatoes, but this recipe convinced me that I can enjoy them. I used oat milk and no bread crumbs or Parmesan, as I had neither. I cooked it in a toaster oven at 350°, uncovered the dish for 10 minutes and the potatoes formed a brown delicious crust. The recipe worked great with unsweetened oat milk. Wonderful!
I’m not sure why I didn’t like this as much as the other commenters. The Brie and mushrooms muddied each others flavors to me, and the whole thing lacked panache. Sometimes I read negative comments about recipes on here and think “that person either has no taste buds or screwed up the recipe” so there’s probably going to be someone out there thinking the same of me, but oh well. May try again with some Dijon added to the cream, may never make again.
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