Potato, Leek, Gruyere, And Oyster Mushroom Gratin

Name: Potato, Leek, Gruyere, And Oyster Mushroom Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 lb oyster mushroom, halved if large; 1 tablespoon garlic, minced; 4 cups leeks (white and pale green parts only, about 4 large, thinly sliced); 1 tablespoon fresh thyme, minced; 1 3/4 cups chicken broth; 1 3/4 cups whipping cream; 1/4 cup dry white wine; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 3/4 lbs russet potatoes, peeled, thinly sliced into rounds (about 8 cups); 2 1/2 cups gruyere cheese, grated (about 10 ounces)

Servings: persons

4 tablespoons butter
1 lb oyster mushroom, halved if large
1 tablespoon garlic, minced
4 cups leeks (white and pale green parts only, about 4 large, thinly sliced)
1 tablespoon fresh thyme, minced
1 3/4 cups chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
3 3/4 lbs russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups gruyere cheese, grated (about 10 ounces)

1
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until almost tender, about 5 minutes. Add garlic and saute until mushrooms are tender and golden, about 3 minutes longer.
2
Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and saute until leeks are tender and beginning to brown, about 8 minutes.
3
Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.).
4
Preheat oven to 400u00b0F Butter 13x9x2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend.
5
Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes.
6
Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese.
7
Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
8
Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

1279

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: 4 tablespoons butter, 1 lb oyster mushroom, halved if large, 1 tablespoon garlic, minced, 4 cups leeks (white and pale green parts only, about 4 large, thinly sliced), and more.

Yes, Potato, Leek, Gruyere, And Oyster Mushroom Gratin falls under the Seafood 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!