This thing kicks ass. #humblebrag. The cheese, mushrooms and potatoes work so well together it’s hard to stop eating it. Per usual, I baked it in my all purpose cast iron skillet. It works well as a main dish or a rich side dish depending on what kind of mood you are in and where your restraint levels are.
I freshly grated the pepperjack cheese in my food processor right before the bake. You can experiment with different kinds of cheese (I’m sure brie or a sharp cheddar would be bomb), but I like the kick you get from the pepperjack. I’m a big fan of spice if you haven’t noticed.
Once it’s fully baked, I let it cool for just a bit and then I sliced into it like a dip dish pizza. I immediately put covered the rest in tin foil and stuck it in the fridge to avoid eating half of it in one sitting. It lasted like that for about 5 days before being inhaled. I reheated it in the microwave, but it would be better heated up all together in the oven.
Check out the recipe below and let me know what you think in the comments!
Potato, Mushroom, Cheese Bake (Gratin)
- 4 tbsp olive oil
- 3 cups medium ruby crescent potatoes cut lengthwies into 1/8th-inch-thick slices
- 1.5 tsp coarse kosher salt
- 1.5 tsp black pepper fresh ground
- 1.25 cups vegetable broth
- 1 cup pepperjack cheese grated
- 1/2 cup basil chiffonade
- 6 cloves garlic sliced thin
- 1.5 cups crimini mushrooms sliced
- 1.5 cups shiitake mushrooms sliced
Preheat oven to 375º. Coat a cast iron skillet in 1 tablespoon olive oil. Lay 1/3 of the potatoes along the bottom of the skillet. Sprinkle with coarse salt and fresh cracked pepper.
Add a thin layer of sliced mushrooms. Pour 1/3 cup veggie broth; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup broth, mushrooms and 1/4 cup cheese 2 more times.
Bake uncovered for about 45 minutes until potatoes are tender. Add vegetable broth if it gets too dry. Take the pan out of the oven, but leave the oven on. Don't eat it yet!
Sprinkle the basil and garlic slices over the bake. Take the remaining mushrooms and toss them with 1 tablespoon oil, salt and pepper. Arrange mushroom slices across the top of the baked mixture. Drizzle with 1/4 cup broth and sprinkle with the remaining cheese.
Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.