Cheesy Potato, Leek & Mushroom Gratin
A delicious combination of leeks, mushrooms and potatoes topped with cheese and baked until crusty on top yet creamy underneath.
Yield
10 servingsPrep
15 minCook
100 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
1/2 stick, or half olive oil and half butter |
|
| 1 | pound |
mushrooms
white or cremini, sliced |
|
| 1 | tablespoon |
garlic
minced |
|
| 4 | cups |
leeks
thinly sliced (white and pale green parts only) |
|
| 1 | tablespoon |
thyme
freshly minced |
*
|
| 1 ¾ | cups |
chicken broth, low salt
canned |
|
| 1 ¾ | cups |
cream
whipping |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 3 ¾ | pounds |
russet potatoes
peeled, thinly sliced into rounds |
|
| 2 ½ | cups |
gruyere cheese
grate, about 10 ounces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
1/2 stick, or half olive oil and half butter |
|
| 453.6 | g |
mushrooms
white or cremini, sliced |
|
| 15 | ml |
garlic
minced |
|
| 946 | ml |
leeks
thinly sliced (white and pale green parts only) |
|
| 15 | ml |
thyme
freshly minced |
*
|
| 414 | ml |
chicken broth, low salt
canned |
|
| 414 | ml |
cream
whipping |
|
| 59 | ml |
white wine
dry |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
| 1.7 | kg |
russet potatoes
peeled, thinly sliced into rounds |
|
| 591 | ml |
gruyere cheese
grate, about 10 ounces |
|
Directions
Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat.
Stir in mushrooms and sauté until almost tender, 4 to 6 minutes.
Stir in garlic and sauté until mushrooms are tender and golden, about 3 minutes longer.
Transfer mushroom mixture to bowl.
Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat.
Stir in leeks and thyme and sauté until leeks are tender and beginning to brown, 7 to 9 minutes.
Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F.
Butter 13 x 9 x 2-inch baking dish .
Combine broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl, whisk to blend.
Layer ⅓ of potatoes on bottom of prepared dish.
Top with half of mushroom-leek mixture, then ¾ cup cheese.
Top with half of remaining potatoes.
Pour half of cream mixture over.
Top with remaining mushroom-leek mixture and ¾ cup cheese.
Cover with remaining potatoes.
Pour remaining cream mixture over, sprinkle with remaining cheese.
Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes.
Let gratin stand 30 minutes before serving.
