Potato recipes


Shiitake and mushroom gratin with potatoes

types of potatoes

Different types of potatoes


– 250 g shiitake mushrooms.

– 250 g common mushrooms.

– 500 g potatoes.

– 2 cloves of garlic



– Pepper


– 50 g of Parmesan cheese.

– 30 g of butter.

– ½ cup water.

Olive oil


– Prepare the mushrooms, washing and cleaning them.

– Cut the mushrooms into thin slices.

– Peel and cut potatoes into slices.

– Grate the Parmesan cheese.

– Chop the garlic and put together the pieces with mushrooms rolled.

– In a frying pan add a little oil and saute garlic and mushrooms for a couple of minutes.

– Add the water, sprinkle with thyme and parsley and let simmer for about 10 minutes. Stir from time to time.

– Add salt and some pepper and let simmer a few more minutes. Then remove from heat and let it cool.

– Preheat oven to 200 º C.

– Coat the bottom of a metal pan with butter. Place the potato halves so that they partially overlap on one another. Cover the potatoes with a layer of slices of mushrooms. Place the other potatoes, forming another layer on top of the first and covering them with the rest of shiitake.

– Salt as desired and sprinkle with a little pepper. Place in hot oven and cook until the potatoes are cooked (about 80 or 80 minutes)

– Cover the dish with grated Parmesan cheese and cook for another fifteen minutes.

How to serve?

– Serve hot as a the first course

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punto rojo More information about potatoes and nutrition

*Related information: More information about potatoes
This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

13 May, 2021

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