Truth be told, I am writing this on perhaps one of the hotter days of the year. The temperature is about 116°F/47°C. It’s dry, but it’s still hot. It will probably get hotter. I’m not complaining, mind you – I prefer the dry heat to the damp (or dry) cold any day.
But here I am, cooking up posts for the future, and today’s recipe makes me think of fall… or autumn, my preferred word for the season between summer and winter. Autumn is the perfect time here in the Sonoran Desert; the days are still warm and the evenings are near perfect… they might even require a light sweater at a long lingering outdoor dinner.
Speaking of autumn, I invite you to head over to visit Lost in a Pot, my friend Ron’s blog, where I have a guest post this week for Julias Äpplen. Ron lives in Sweden and his blog has fantastic recipes from traditional to contemporary Swedish dishes. He also delves into the country’s history and culture — I learn so much every time I’m there! Definitely take a few moments to check it out!
Autumn is the time of year to pull out the hearty recipes — the ones that require the oven, when the extra heat in the kitchen is welcoming and cozy. When the weather cools, we favor the aromatic dishes that add that an extra pound or two to prepare us for the impending winter: stews, braises, roasts, and creamy, rich, cheesy gratins.
Yes, creamy, rich, cheesy gratins. That is what we have today. Most all the ingredients are from our local farmers, too: beautiful goat milk Brie from Fiore di Capra, meaty shiitake mushrooms from Desert Pearl Mushrooms, and perfect Yukon Gold potatoes from Larry’s Veggies. I love that.
Oh, and I paired it with the perfect wine: a 2018 100% Vermentino from Tablas Creek. Read more about that on the Provence WineZine.
~ David
Goat Brie. Shiitake, and Potato Gratin
Click the icon below to print the recipe.
Ingredients
- 1 1/2 pounds Yukon gold potatoes
- 1 teaspoon unsalted butter
- 1/2 pound shiitake mushrooms, stems removed
- 1/2 pound goat milk Brie, rind removed
- salt and freshly ground black pepper
- 1 cup heavy cream
- 1 shallot, peeled and finely minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
- 1/4 cup panko
- 1/2 ounce Parmesan cheese, grated
Instructions
- Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat them dry.
- Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle. Preheat the oven to 425°F. Butter a shallow 10-inch gratin dish or glass baking dish.
- Thinly slice the shiitake caps. Cut the Brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with remaining shiitakes and Brie. Season with salt and pepper. Arrange remaining potato slices on top. Combine the cream, shallot and thyme, and pour the mixture evenly over the potatoes, allowing the liquid to trickle down into lower layers. Cover the pan tightly with foil and bake on the middle rack for 30 minutes.
- Melt the tablespoon of butter in a small skillet over medium heat — add the panko and stir to coat. Toast the panko until it is golden, then remove from the heat and transfer to a plate to stop the crumbs from getting too dark. Add the Parmesan to the panko crumbs and season the mixture with more salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the uncovered pan on a rack in the bottom third of the oven and bake 35 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.
- Serves 4 as a main course (with a salad) and 8-10 as a side dish.
© 2024 Copyright Cocoa & Lavender
John / Kitchen Riffs
October 2, 2021 at 7:13 amWow, this looks SO good! I love gratins, and when it comes to vegetable ones, potato gratins are right at the top of my list. Which you have on offer today. But wait, there’s more! Those mushrooms? Swoon! Such a delightful, lively combo of flavors. Love the added zing of the goat cheese brie. Really an excellent, excellent recipe. Thanks.
Cocoa & Lavender
October 3, 2021 at 7:45 amThanks, John – this could be made with standard mushrooms and Brie, but the enhanced flavor of the shiitakes and goat cheese really make this special.
Robin
October 3, 2021 at 11:45 amBeen thinking of this one since I first saw it. Can’t find all ingredients here in midcoast Maine (where it is cool and rainy today). So, brie with a little bit of gorganzola (for “kick” – instead of the goat brie), and a mix of wild mushrooms. Fingers crosssed!
David Scott Allen
October 3, 2021 at 12:31 pmHi Robin – those sound like great substitutions! I am sure it will be fantastic!
Christina
October 2, 2021 at 7:37 amOh my, I can’t believe you turned the oven on on such a hot day! You are such a brave man! This gratin looks absolutely DEEEElightful! One of my favorite things to make as a side dish, but love the idea of it as a main with a salad!
I’m just catching up on your posts as I’ve been in NYC and Italy for a few weeks 🙂 Much needed getaway!
Cocoa & Lavender
October 3, 2021 at 7:46 amGood AC, Christina, good AC! 😉 I bake and roast all summer long!
Glad you are catching up — your trip looked amazing!
Ron
October 2, 2021 at 8:00 amDavid, thanks so much for the shout-out! Also, thanks again for the guest post it was a fun experience.
Do you have an outdoor oven? If not I think you need one. WOW, that’s too hot for me to turn on the oven. Then again, it never gets that hot here. Well, höst (autumn) is upon us here, so your gratin would be perfect for me as a main or served as a side. I’ll be making this as soon as I’m back to my cooking weight and I can fire up my smoker again. I thinking it will go nicely with smoked leg of lamb.
Cocoa & Lavender
October 3, 2021 at 7:47 amThanks for letting me guest post, Ron — it was fun and I learned a lot.
This with smoked lamb? Just give me about 17 hours to fly over there and I will join you!
Susan Debronsky
October 2, 2021 at 9:12 amThat just looks delicious!
Cocoa & Lavender
October 3, 2021 at 7:47 amIt is – no complaints here!
Susan Esco Chandler
October 2, 2021 at 10:34 amWe enjoyed a baked Brie last night, using your lovely apricot jam. Just perfect!
We have some Shiitakes left over…can one have two Brie in one week?? Oh, glory!
Cocoa & Lavender
October 3, 2021 at 7:49 amWe finally opened a jar of the apricot jam yesterday to go with croissants. I bet it would be amazing with Brie! And, yes, you can have Brie twice in a week! It’s allowed!
John
October 2, 2021 at 2:04 pmThis is one dish I can happily say would be all mine, in our household. I can’t imagine Dean would make the effort of eating around all those mushrooms. Happy Autumn to you from springtime in the Blue Mountains!
Cocoa & Lavender
October 3, 2021 at 7:50 amYour springtime photo have been stunning, John. So glad you’re out and about. And, you should make this for yourself. How can you possibly live with someone who doesn’t like mushrooms?
sippitysup
October 2, 2021 at 3:52 pmWhen someone says ‘warm and cozy’ I too immediately think of potatoes gratin. My mother would say scalloped, but she and I would be thinking the same thing. And both of us would be mightily impressed by this very sophisticated take on the dish. GREG
Cocoa & Lavender
October 3, 2021 at 7:51 amAs I have said before, I think our mothers must’ve been sisters separated at birth. My mother called them scallop potatoes, too, but it’s the same thing… Glad you like the recipe, Greg.
Eha
October 2, 2021 at 5:16 pmThank you for the three big smiles you have given me this week ! Yes – autumn: such a beautiful term for a wonderful time of year. Yes: for the hugely enjoyable apple post on Ron’s blog . . . what a delightful writing which offered way more than a recipe. And thank you for an utter delight here . . . no problems with shiitake mushrooms naturally or finding one of our very good goat Bries . . . shall pretend I did not buy the cream . . . well, won’t have it all, will I 🙂 !!! Main meal with a rocket salad methinks . . . And – your desert heat does surpass what is coming up for us but we have to manage oft 80-90 % humidity . . .
Cocoa & Lavender
October 3, 2021 at 7:52 amGlad I made you smile, Eha! Fun to pull off two posts this weekend.
Frank
October 3, 2021 at 4:56 amI can honestly say there’s nothing I enjoy more on a chilly autumn eve than a rich and velvety cheesy potato gratin fresh and bubbly from the oven… Pure bliss! You know this will be on our menu very soon.
Cocoa & Lavender
October 3, 2021 at 7:53 amI keep wondering what this would be like with porcini and some good, creamy Gorgonzola dolce… Want to join me in trying, Frank?
Frank
October 5, 2021 at 4:55 amSure. Let’s give it a go and compare notes!
Cocoa & Lavender
October 5, 2021 at 6:46 amI may just be able to get some porcini soon, so I will let you know!
Melissa
October 3, 2021 at 9:49 amThis sounds indulgent and fabulous. And I just happen to have some Yukon Golds waiting to be used up. I’ll be giving this a whirl very soon!
David Scott Allen
October 3, 2021 at 12:32 pmI hate it when the Yukon golds have to wait… don’t you? Thanks, Missy – I know you will love this!
Melissa
October 4, 2021 at 10:14 pmI made it tonight (with cow’s milk brie, since I didn’t have the goat’s milk version in the house). It was unbelievably good. I know the Yukon Golds were happy to be sacrificed to such a noble dish!
Cocoa & Lavender
October 5, 2021 at 6:45 amI’m sure it was just as good with the cow’s milk Brie! So glad you made it and enjoyed it! Those Yukon Golds are true heroes!
Jeff the Chef
October 3, 2021 at 11:43 amWhat a fantastic combination of flavors! And your photographs – which are always fantastic – are out of this world!
David Scott Allen
October 3, 2021 at 12:33 pmThanks, Jeff – you always make my day!
sherry
October 3, 2021 at 5:18 pmthis looks fabulous david. potato gratin – nothing nicer. mm i am curious – does everyone in the US call it fall normally or do people say autumn as well? US terms and phrases and spelling are becoming de rigeur here in australia so i wouldn’t be surprised to see it being called Fall here soon too 🙂 Damn that internet and social media!
Cocoa & Lavender
October 4, 2021 at 6:30 amHi Sherry. Yes, here in the States, most people use the term “fall“ rather than autumn. I’m not sure why, as I often have a hard time explaining anything we do over here…
I agree that there is nothing nicer and more comforting than a good potato and cheese gratin!
My Pinch of Italy
October 4, 2021 at 7:30 amGreat dish , I am a huge fan of goat’s cheese in general.
I’ve bookmarked this recipe since I want to make it soon. Not sure if I’l’ find Shiitake mushrooms here, I could use Apulian Cardoncelli mushrooms or Chanterelle. Do you think the dried ones would work?
Cocoa & Lavender
October 4, 2021 at 7:36 amHi Fiorenza, I was just reading to someone about how much I love goat cheese. I’m always surprised when people have an aversion to it… As for the mushrooms, I know that rehydrated shiitake mushrooms work really well, and I imagine any other fresh or rehydrated mushroom would work well, too. I would use the most flavorful mushroom you can get! Let me know how it comes out!
Barb
October 4, 2021 at 1:16 pmDavid, this dish is truly wonderful! I made it for Sunday supper yesterday. I added some thinly sliced prosciutto strips, as I was serving the gratin as the main course. Completed the meal with a green salad of veggies from my garden and a loaf of Asiago sourdough. Thanks much for sharing!
Cocoa & Lavender
October 4, 2021 at 9:57 pmI love the addition of prosciutto, Barb — great idea! I’m so glad you enjoyed it!
Coco in the Kitchen
October 4, 2021 at 3:19 pmCould there be a more elegant dish?!
I bet I could sneak mushrooms in and my kid wouldn’t even notice!
Cocoa & Lavender
October 4, 2021 at 9:58 pmMaybe someday she will like mushrooms? xox
2pots2cook
October 5, 2021 at 2:37 amSweet Heavens ! This looks so gooooood ! Such a rustic comfort dish for autumn days !
Cocoa & Lavender
October 5, 2021 at 6:48 amThat is exactly the reaction I was looking for, Davorka!
Valentina
October 5, 2021 at 1:43 pmDavid, I’d love this as a side or main course. That might just be the most perfect gratin crust I’ve ever seen, and well worth creating it in the heat. 😉 ~Valentina
David Scott Allen
October 5, 2021 at 5:24 pmThank you, Valentina! Honestly, air-conditioning is my best friend in the kitchen! 🙂
Raymund
October 5, 2021 at 3:12 pmWow 47°C, I will instantly melt. I remember the hottest day I have been through was when we were in Rome for one of our summer vacations several years ago, it was 45°C in the city centre, that was unbearably hot. Anyways, I love that gratin, brie and shiitake, ohhh well both of them I love so much.
David Scott Allen
October 5, 2021 at 5:25 pmWe were in Rome once with similar temperatures – it was awful! The humidity is what killed us! Here in the desert it is dry, at least! Glad you like the gratin, Raymund!
Kelly | Foodtasia
October 6, 2021 at 6:52 amDavid, I’m absolutely swooning over this gratin! You’ve taken it to a whole new level! Just reading your words makes me want to cuddle up with a blanket and enjoy the coziness of autumn! (Of course with a big dish of this beautiful gratin!)
David Scott Allen
October 6, 2021 at 7:45 amKelly – we are looking forward to fires in the fireplace but, as it will be 90+ today, I think that is a little way off.
Jill Becker
October 9, 2021 at 3:16 pmMaking a shopping list for Trader Joes – getting all the ingredients and will make this coming week.
Cocoa & Lavender
October 10, 2021 at 5:23 pmJust bought all the ingredients today at the farmers market! Dinner on Wednesday!
Susan Manfull
October 11, 2021 at 8:57 amI received beautiful shiitake mushrooms — delivered to my door by @Three River Farmers Alliance — and am ready to go! Because I got a sneak preview of this recipe, I know it is good!
Cocoa & Lavender
October 11, 2021 at 11:26 amWe are having it tomorrow night for dinner, as well. Fresh shiitake‘s from the farmers market along with goat cheese for my favorite vendor there, as well. Can’t wait!
Karen (Back Road Journal)
October 17, 2021 at 8:21 amSoft cheesy potatoes and crunchy breadcrumbs, my mouth would think I died and went to heaven.
Cocoa & Lavender
October 19, 2021 at 10:25 pmMine certainly did, Karen!
Inger @ Art of Natural Liivng
October 19, 2021 at 8:36 pmSounds like one flavorful gratin David! I even like the simple versions so I expect this is off the charts!
Cocoa & Lavender
October 19, 2021 at 10:26 pmThis one truly packs in lots of flavors, Inger!
Provençal Pairings: Wine with FoodA Grape by Any Other Name - Provence WineZine
November 6, 2021 at 6:52 am[…] Italy boasts the highest acreage of Vermentino vines (more than 8,000 acres) with France having just a little less. Third — and distant — in the lineup is the United States with only slightly more than 100 acres, all of which were cultivated from the nurseries of Tablas Creek Vineyard. And today’s wine — a 2018 Vermentino — is, indeed, from Tablas Creek; I paired it with a creamy, unctuous dish of potatoes, cheese, and shiitake mushrooms. For the recipe, please visit Cocoa & Lavender. […]
Another Great Gratin – Cocoa & Lavender
July 2, 2022 at 3:02 am[…] October, I posted a creamy, rich, and highly-addictive Goat Brie, Shiitake, and Potato Gratin — there were certainly no diets in the works for that evening (and there definitely was a salad)! […]