Shiitake, Brie and Potato Gratin

Shiitake and Brie
Panko and Parmes



This Fusion combines several Eastern ingredients, such as Shiitake and Panko, with some Western ones, like Parmesan, Brie and Butter, in a distinctive manner.

Shiitake, Brie and Potato Gratin

Asian Fusion


How to cook with Japanese breadcrumbs Panko


6 medium red Russet Potatoes
½ pound Shiitake Mushrooms
½ pound Brie Cheese
1 teaspoon unsalted Butter
Salt to taste
Black Pepper to taste
1 cup heavy Cream
1 clove Garlic
1 teaspoon Thyme
3 tablespoons ground Parmesan Cheese
¼ cup Panko or other fine dry Bread Crumbs


First scrub the Potatoes, but don’t peel them.  Cut them in slices an eighth of an inch thick.  A sharp knife or a mandoline works here.

Put the Potato slices in a large bowl of cold water and soak for half an hour, changing the water twice.  Drain and dry them on kitchen paper.

Clean the Shiitake Mushrooms and discard the stems.  Thinly slice the caps. Set aside

Peel the Garlic and mince finely.  Set aside.

Remove the rind from the Bri and cut the Cheese into small cubes. AQ fairly firm cheese works best for this.

To prepare the dish, preheat the oven to 425° Fahrenheit.  Butter a shallow gratin dish or glass baking dish about 10 inches in diameter.

Layer a third of the Potato slices in the dish.  Lay half the Shittake slices and half the Cheese evenly over the Potto. Season with Salt and Pepper. Add another third of the Potatoes, then top with the remaining Shiitake and Brie/ Season this layer with some Salt and Pepper.  Arrange the remaining  Potato slices on top.

Combine the Cream, Garlic and Thyme.  Pour over the Potatoes, punching down to make sure the mixture reaches the bottom and is fully absorbed.

Cover the pan tightly with foil and bake for half an hour.

Meanwhile, combine the Parmesan Cheese and Panko.  Season with a bit more Salt and Pepper to taste.  After half an hour remove the pan from the oven. Sprinkle the dry Crumb and Spice mixture over the top.

Place the pan on a rack in the bottom third of the oven and bake another 30 to 40 minutes.  The potatoes should be very tender, and the top and bottom will be crusty and dark brown. Cut into little tortes and serve.  Makes at least six appetizer servings.


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