Cheesy Potato, Leek and Mushroom Gratin Recipe

Name: Cheesy Potato, Leek and Mushroom Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 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 3/4 cups chicken broth, low salt canned; 1 3/4 cups cream whipping; 1/4 cup white wine dry; 1 teaspoon salt; 1/2 teaspoon black pepper ground; 3 3/4 pounds russet potatoes peeled, thinly sliced into rounds; 2 1/2 cups gruyere cheese grate, about 10 ounces

Servings: persons

1/4 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 3/4 cups chicken broth, low salt canned
1 3/4 cups cream whipping
1/4 cup white wine dry
1 teaspoon salt
1/2 teaspoon black pepper ground
3 3/4 pounds russet potatoes peeled, thinly sliced into rounds
2 1/2 cups gruyere cheese grate, about 10 ounces

1
Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat.
2
Stir in mushrooms and saute until almost tender, 4 to 6 minutes.
3
Stir in garlic and saute until mushrooms are tender and golden, about 3 minutes longer.
4
Transfer mushroom mixture to bowl.
5
Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat.
6
Stir in leeks and thyme and saute until leeks are tender and beginning to brown, 7 to 9 minutes.
7
Add leek mixture to bowl with mushrooms.
8
(Can be made 1 day ahead.
9
Cover and refrigerate.)
10
Preheat oven to 400F.
11
Butter 13 x 9 x 2-inch baking dish.
12
Combine broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, whisk to blend.
13
Layer 13 of potatoes on bottom of prepared dish.
14
Top with half of mushroom-leek mixture, then 3/4 cup cheese.
15
Top with half of remaining potatoes.
16
Pour half of cream mixture over.
17
Top with remaining mushroom-leek mixture and 3/4 cup cheese.
18
Cover with remaining potatoes.
19
Pour remaining cream mixture over, sprinkle with remaining cheese.
20
Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes.
21
Let gratin stand 30 minutes before serving.

1311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 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), and more.

Yes, Cheesy Potato, Leek and Mushroom Gratin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Potato, Leek and Mushroom Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions