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Potato/Portobello Gratin Recipe

Potato/Portobello Gratin

Alton Brown

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on February 09, 2012

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    So good! I used heavy cream and three types of cheese, Asiago, parmesan and gruyere and then mixed in chopped parsley. I made this for Thanksgiving and it was a crowd pleaser and was "make again" good!

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  • on January 19, 2011

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    This is a great winter dinner and its always a winner in our house, I've made this before but i thought i'd add the mushrooms this time.
    Actually there were a few tweeks from this recipe....
    I rubbed the dish with garlic and then with softened butter... layered the potatoes amd mushrooms and seasoned each layer with salt, black pepper and nutmeg. I did'nt add cheese though... i prefer it it without. we like the creamy sauce so I serve it with a fresh French bread stick.
    Mmmmmmmm lovely.

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  • on January 05, 2011

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    made this today and followed the recipe pretty closely although i added about a half cup of parsley distributed throughout the gratin, as well as some mozzarella that needed to be used up. i needed more than 3/4 C of cream, and wound up using closer to 1 1/2 C instead...which got me pretty nervous that it wouldn't set up properly, but it seems fine and the house smells awesome...it looks so good and tastes even better. definitely needed the mandoline, definitely wouldn't have attempted this without it! i used it for the portobello caps too. i can't wait to try variations of this. Alton rocks my world every time....

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  • on December 15, 2010

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    I made this in November for a dinner guest who is vegetarian on a night that I decided to make Yankee Pot Roast!

    Everyone loved it as did I! I made it again the next night for more dinner guests - many second helpings! I am getting requests for the recipe. I think it's the asiago cheese
    This is a good one! Loved it

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  • on May 04, 2008

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    I've made the gratin a few times now with great results. The first time I tried it I used fat-free half-and-half, and it didn't set properly. Next time I used the "real" stuff, and it was great. Another variation is to use cheddar cheese and crumbled cooked bacon for a bacon-cheddar gratin. I was very happy with how it turned out!

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  • on July 08, 2007

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    This was a very good dish and will make again...easy to put together...I did add some blender chopped garlic bread crumbs to the top...because I had too much liguid...my ingredients were less than the recipe...but gave a nice crunch to the top. Excellent!

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  • on February 14, 2007

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    My husband I and loved this. We had it with steaks and stir fried snow peas for our valentine dinner. I added sauteed leeks, and used a combination of asiago and parmesan cheeses. I think it would be great with diced pancetta or bacon added with each layer, too. This is definitely a recipe that I will make again.

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  • on December 23, 2006

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    It was not pretty to serve and a little bland on flavor

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  • on November 13, 2006

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    Easy to make and yummy!

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  • on May 11, 2006

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    I've made these over and over again for family and guests, and everyone LOVES them. I usually use heavy cream in place of half and half and gruyere in place of parm. If I'm really feeling ambitious, I simmer the cream (VERY, VERY LOW heat for a few minutes with a crushed clove of garlic in the sauce pan. These are worth every step of the two hours you'll spend on the treadmill to work them off...thanks Alton!!!

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