POTATO, SHIITAKE AND BRIE GRATIN
Provided by Amanda Hesser
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 10
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 AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO, SHIITAKE AND BRIE GRATIN
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.
POTATO AND SHIITAKE MUSHROOM GRATIN
Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too.
Provided by Christine L
Categories Potato Side Dishes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
- Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
- Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
- In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
- Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.
Nutrition Facts : Calories 447 calories, Carbohydrate 30.1 g, Cholesterol 99.2 mg, Fat 30.4 g, Fiber 3.2 g, Protein 14.8 g, SaturatedFat 18.7 g, Sodium 719.5 mg, Sugar 2 g
POTATOES AU GRATIN WITH BRIE AND CHIVES
Make and share this Potatoes au Gratin with Brie and Chives recipe from Food.com.
Provided by kiwidutch
Categories Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Coat a 2 ½-quart baking dish with cooking spray and set aside.
- Cut potatoes into quarters and place in a steamer basket set over boiling water.
- Steam 15 minutes.
- Drain in a colander.
- When cool enough to handle, peel potatoes and dice into ½-inch cubes.
- Spread potatoes in prepared baking dish.
- Add salt, pepper and chives, mixing well.
- Cut the rind off the Brie and discard.
- Cut Brie into pieces and place on top of potatoes.
- Pour ¾ cup broth over potatoes.
- Place baking dish in oven and bake 20 minutes.
- Check liquid surrounding potatoes and add a little additional broth if necessary.
- Reduce heat to 350 degrees and bake 40 minutes longer, or until top is golden brown and the potatoes are soft.
- Remove from oven and let rest 5 minutes before serving.
Nutrition Facts : Calories 242.7, Fat 10, SaturatedFat 6.2, Cholesterol 35.5, Sodium 392.5, Carbohydrate 28.9, Fiber 2.6, Sugar 1.4, Protein 10.1
POTATO AND SHIITAKE MUSHROOM GRATIN
Categories Cheese Mushroom Potato Side Bake Christmas Casserole/Gratin Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 13
Steps:
- Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
- Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
- Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
POTATO AND SHIITAKE MUSHROOM GRATIN
Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.
Provided by Annacia
Categories Potato
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
- Add garlic, thyme, and rosemary; saute; 1 minute.
- Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
- Season with salt and pepper. Cool.
- Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
- Butter a 13x9x2 inch baking dish.
- Peel potatoes, and cut into 1/8 inch slices.
- Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
- Top potatoes with half of the mushroom mixture.
- Sprinkle 1/3 of the cheese over mushrooms.
- Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
- Arrange remaining potatoes atop cheese.
- Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
- Cover loosely with foil.
- Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
- Uncover, using metal spatula, press on potatoes to submerge.
- Sprinkle remaining cheese over potatoes.
- Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
POTATO AND SHIITAKE MUSHROOM GRATIN
Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too.
Provided by Christine L.
Categories Potato Side Dishes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
- Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
- Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
- In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
- Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.
Nutrition Facts : Calories 447 calories, Carbohydrate 30.1 g, Cholesterol 99.2 mg, Fat 30.4 g, Fiber 3.2 g, Protein 14.8 g, SaturatedFat 18.7 g, Sodium 719.5 mg, Sugar 2 g
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