Potato/Portobello Gratin

Recipe courtesy Alton Brown

Show: Good EatsEpisode: This Spud's for You

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 25 min

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Ingredients

5 or 6 Yukon gold potatoes, peeled
2 or 3 Portobello mushroom caps, sliced thin
1 cup grated hard cheese such as Parmesan or Asiago
3/4 cup half and half
Kosher salt and ground black pepper

Directions

Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.

Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.

Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

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Comments & Reviews

recipe Potato/Portobello Gratin
Scott Sacramento, CA 09-28-2009
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Best in Show
Rated: 5 stars out of 5

I have made this twice now and it was best in show both times. I roasted a head of garlic and blended it into the half and... half before making building the gratin. Absolutely awesome. Read more
recipe Potato/Portobello Gratin
Jeremy Duluth, MN 07-28-2009
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Blows the boxed junk away!
Rated: 4 stars out of 5

First time I had tried a homemade Gratin dish and it was quite good. A couple suggestions, was trying to save time so I... didn't broil long enough to brown the cheese well, the parts that did brown had that nice cheese crust and were much better, don't skip that step! Also, in my case, the cheese in the middle lairs just kind of got mushy and seemed like it could just be saved for the top lair. Also, I used close to 2 cupes half and half. Read more
recipe Potato/Portobello Gratin
John Bethel Park, PA 12-31-2008
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Very good!
Rated: 4 stars out of 5

Made this for the first time on Christmas Eve and it turned out great. I used more Asiago than others mainly because I had... already grated it before realizing that I had too much, and I think it turned out all the better for it. I didn't do the "press down on the potatoes and fill up with half and half" thing, simply went with the amount that the recipe recommended and it turned out great. Make sure that you have a tight seal on your foil and don't be afraid to get a nice golden brown when broiling. The crust that forms gives it texture and a nice cohesive body for serving.Read more
recipe Potato/Portobello Gratin
Portia Austin, TX 08-11-2007
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Yum-e
Rated: 5 stars out of 5

I love this recipe. I have not made it with mushrooms, but I have with onion. Very good and very easy to make. I like a... little more cheese in mine, about half a cup more, and even with fat free half and half it still works out wonderfully. Alton rocks!Read more
recipe Potato/Portobello Gratin
Arthur Arcata, CA 08-06-2007
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has potential
Rated: 2 stars out of 5

I had the same problem an earlier fellow had. My dish was very runny with clear liquid, like water, and I had added none. I... may have used more half and half than I should have (still just enough to come to the surface though), but that may not have been the problem. Did not thicken much at all. Dish was rather bland, but very creamy. I say it has potential because if the wetness issue can be solved there is a lot of room for creativity in adding new things between the layers.Read more
recipe Potato/Portobello Gratin
DEB murfreesboro, TN 11-18-2006
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yummy!!
Rated: 5 stars out of 5

this was very good...had to use more 1/2 and 1/2 than the recipe called for..will be in the make again file though. thank you... alton,we adore your show!Read more