Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez-

"Heavenly, rich, and cheesy (in a good way) delicious. Recipe is by Chef Michelle Bernstein-Martinez owner of "Michy's" Restaurant in Miami."
 
Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez- created by threeovens
Ready In:
2hrs 40mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 400 degrees with the rack in the upper half of the oven.
  • Thinly slice the potatoes about 1/8 inch on a mandolin, food processor, or the old fashioned way, a sharp knife .
  • Melt the butter in a large sauté pan over high heat and add the shallots and sliced mushrooms and cook for about 6 to 8 minutes.
  • Add the re-hydrated porcinis to the pan (if using) and sauté until the liquid from the mushrooms has evaporated.
  • Season the mushrooms with salt and pepper.
  • Add the chicken stock, 1 1/4 cup of the cream, and chopped herbs, heat through, do not boil.
  • Use an oiled 3-quart baking dish.
  • Begin with a layer of about 1/3 of the potatoes, 1/2 of the mushrooms and cream and a little of each cheese, 1/3 of the potatoes, the remaining 1/2 of the mushrooms with cream, then the final layer of potatoes.
  • Pour the remaining 1/2 cup cream over the potato layers and top with the remainder of the cheeses.
  • Cover with foil.
  • Bake until the potatoes are tender and the cream is almost completely set and thickened, about 1 ½ hours.
  • Uncover and top with breadcrumbs and cook until golden, about 15 minutes.
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  1. threeovens
    Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez- Created by threeovens
  2. threeovens
    Mushroom Potato Gratin -Courtesy Michelle Bernstein-Martinez- Created by threeovens
  3. threeovens
    I served this for Christmas with a roasted beef tenderloin. It was absolutely fantastic! The seasonings were wonderful and the recipe was very easy to make. The only thing I changed was that I did not use any breadcrumbs. Instead, I used some fine grain bulgur for meatballs in the body of the dish and garnished with chopped green onions. Also, after I made it something told be to look again at the cheese package, and sure enough, I used the wrong cheese. I used Monterrey Jack by mistake. So, the recipe is versatile as well! I used only shiitake mushrooms. Will definitely be making this again! Thanks for posting.
     
  4. JTsMom
    Heavenly, rich, and cheesy (in a good way) delicious. Recipe is by Chef Michelle Bernstein-Martinez owner of "Michy's" Restaurant in Miami.
     
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