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Potato/Portobello Gratin Recipe

Potato/Portobello Gratin

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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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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  • on April 18, 2006

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    I substituted the half and half for heavy cream and used close to two cups, because it definitely wasn't "rising to the top when pressed" with any less than that. I also added in a bit of dried oregano with each layer and it really added to the woodsy taste when combined with the mushrooms. Definitely use yukon golds with this. They came out great.

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  • on January 05, 2006

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    My mother is a picky eater (Alzhiemer's. We both love this dish! Thankyou!

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  • on November 25, 2005

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    My whole family loved it, there were not left over potatoes this year!, I added 1/2 cup more of parmesano regiano cheese for extra flavor.

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  • on July 18, 2005

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    Easy to modify recipe to your tastes.
    Try different mushrooms and cheeses.

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  • on March 01, 2005

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    The flavors are very mild in this dish. Doubling the cheese to two cups wouldnt hurt. The yukon golds where I come from are pretty small so the layering effect didnt work. I'll try russets next time although I prefer the taste of golds. Another post mentioned adding leeks which I thought would really add to the complexity of flavors.

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  • on December 01, 2004

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    This is a really delicious and easy recipe. I added a sauteed leek to add just a bit more savory. My husband was deliriously happy with these potatoes. I liked 'em too. ;-

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  • on May 22, 2004

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    Very simple, great and easy to do. Used Asiago cheese and turned out excellent. Thank you, Mr. Brown.

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