Best 10 Potato Leek Gruyère And Oyster Mushroom Gratin Recipes

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Potato leek gruyère and oyster mushroom gratin is a dish for all seasons, one that is both hearty and comforting. Originating in the Savoy region of France, this classic dish is a layered casserole of sliced potatoes and leeks, sautéed oyster mushrooms, and a rich béchamel sauce, all topped with a generous layer of melted Gruyère cheese. The result is a golden, bubbly creation with a creamy, flavorful filling. Whether you're serving it as a main course or a side dish, potato leek gruyère and oyster mushroom gratin is sure to be a hit at your table.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO, LEEK, GRUYERE, AND OYSTER MUSHROOM GRATIN



Potato, Leek, Gruyere, and Oyster Mushroom Gratin image

I had this served to me the other night and the amount of comments generated from this dish made me think I needed to get the recipe. I am so glad that I did!! This does make a lot, but it can be cut in half for a smaller setting

Provided by Abby Girl

Categories     Potato

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer.
  • Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes.
  • Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 400°F Butter 13x9x2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend.
  • 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.
  • Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 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.

Nutrition Facts : Calories 478, Fat 29.5, SaturatedFat 17.8, Cholesterol 99, Sodium 531.4, Carbohydrate 39.7, Fiber 5.5, Sugar 3.5, Protein 15.4

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Provided by Tyler Florence

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

2 cups milk
1 cup whipping cream
2 garlic cloves
6 sprigs fresh thyme, divided
2 bay leaves, divided
2 tablespoons olive oil
3 pounds sliced mushrooms
1 leek, cut in rings
Salt and pepper, to taste
3 pounds baking potatoes, sliced paper-thin
3 tablespoons chopped Italian parsley, plus extra for garnish
3 tablespoons chopped chives
1 cup grated Asiago

Steps:

  • In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
  • Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
  • Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

LEEK AND MUSHROOM GRATIN



Leek and Mushroom Gratin image

Categories     Cheese     Garlic     Mushroom     Side     Quick & Easy     Parmesan     Leek     Fall     Family Reunion     Potluck     Butter     Breadcrumbs     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

3/4 stick unsalted butter, divided
1 cup fine dry bread crumbs
1/4 pound Gruyère, finely grated on small teardrop-shaped holes of a box grater (2 cups)
1/2 cup finely grated Parmigiano-Reggiano
2 teaspoons finely chopped garlic
1 tablespoon finely chopped flat-leaf parsley
3 pounds leeks, root ends trimmed
2 tablespoons all-purpose flour
1 1/2 cups chicken stock or reduced-sodium chicken broth
1/8 teaspoon grated nutmeg
1/2 teaspoon grated lemon zest
1 pound cremini mushrooms, trimmed and thinly sliced
Equipment: a 1 1/2-quart oval gratin or other shallow baking dish

Steps:

  • Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
  • Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
  • Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
  • Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
  • Preheat oven to 400°F. Butter baking dish.
  • Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
  • Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
  • Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.

LEEK AND MUSHROOM GRATIN



Leek and Mushroom Gratin image

Make and share this Leek and Mushroom Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter
6 large leeks, washed and trimmed and sliced into 1-inch slices
10 ounces button mushrooms, cut in half (large ones quartered)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3/4 cup light cream (or 1 cup evaporated milk)
1/2 cup shredded parmesan cheese
1 cup shredded swiss cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
  • In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
  • Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
  • Bake at 350 for 20-25 minutes.

POTATOES WITH LEEKS AND GRUYèRE



Potatoes with Leeks and Gruyère image

Categories     Cheese     Potato     Side     Bake     Easter     Vegetarian     Leek     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1 pound leeks (white and pale green parts only), thinly sliced
1 8-ounce package cream cheese, room temperature
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 cup whole milk
3 large eggs
2 pounds large white-skinned potatoes, peeled, shredded
3 cups grated Gruyère cheese (about 12 ounces)

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; sauté until tender, about 10 minutes. Transfer to large bowl.
  • Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyre. Stir to blend. Transfer mixture to prepared baking dish.
  • Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F. oven, about 25 minutes.)

POTATO LEEK GRATIN



Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

  • Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
  • Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
  • Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
  • Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

POTATO & LEEK GRATIN



Potato & Leek Gratin image

A Weight Watchers recipe for an elegant but easy side dish. Posting it here to save for my Easter menu but thought other chefs might be interested as well. (Core or 2 points)

Provided by justcallmetoni

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups low sodium chicken broth or 2 cups vegetable broth
2 garlic cloves, shaved into thin chips
2 teaspoons fresh thyme
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs yukon gold potatoes
2 large leeks
1/2 teaspoon fresh thyme
cooking spray (I like the olive oil variety for this dish)

Steps:

  • Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper).
  • Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth.
  • Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan.
  • Preheat oven to 400 degrees.
  • Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes.
  • Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme.
  • Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown.
  • For Vegetarian do not use the Chicken Broth option.

Nutrition Facts : Calories 131.7, Fat 0.7, SaturatedFat 0.2, Sodium 131.6, Carbohydrate 28.5, Fiber 2.7, Sugar 2.3, Protein 4.3

POTATOES WITH LEEKS AND GRUYERE



Potatoes With Leeks and Gruyere image

We love this side dish. It's delicious, easy and can be made ahead. Always gets great comments. From Bon Appetit. ZWT West region (Idaho potatoes).

Provided by lazyme

Categories     Potato

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 lb leek, thinly sliced
8 ounces cream cheese, room temperature
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 cup whole milk
3 large eggs
2 lbs russet potatoes, peeled and shredded
3 cups gruyere cheese, grated

Steps:

  • Preheat oven to 350°F Butter 13x9x2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.
  • Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyère. Stir to blend. Transfer mixture to prepared baking dish.
  • Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F oven, about 25 minutes.).

Nutrition Facts : Calories 305.6, Fat 19.2, SaturatedFat 10.8, Cholesterol 104.2, Sodium 497.7, Carbohydrate 20.6, Fiber 2.4, Sugar 3.9, Protein 13.5

POTATO MUSHROOM GRATIN



Potato Mushroom Gratin image

A delicious side dish which I've adapted from a recipe I found on an English website and which I am posting for the 2005 Zaar World Tour. Because I was expecting a cheese topping, this recipe had me looking up "gratin" in culinary dictionaries. What I found for "gratin" was "covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". Something else I've learnt since this tour began. For me, "gratin" has always evoked images of either a cheese sauce or a cheese topping. Obviously topping this dish with grated cheese is an option, but the dish would be healthier without the cheese! Again, exercise your culinary discretion!

Provided by bluemoon downunder

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 rosemary sprig
3 medium baking potatoes, peeled and thinly sliced
225 g mushrooms, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon dried thyme
1 cup walnuts, finely chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 425°F/220°C/Gas 7.
  • Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
  • Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
  • Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
  • Bake, uncovered, until the top is golden and crusty, about 1 hour.
  • Serve hot.

CREAMY POTATO AND LEEK GRATIN



Creamy Potato and Leek Gratin image

Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Thanksgiving     Entertaining     Winter     Side     Casserole/Gratin     Potato     Leek     Milk/Cream     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 8

9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves
Special Equipment
An adjustable-blade slicer

Steps:

  • Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
  • Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
  • Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
  • Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
  • Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
  • Do Ahead
  • Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

Tips:

  • To make the gratin extra creamy, use full-fat milk and heavy cream.
  • If you don't have time to make your own vegetable stock, use a good quality store-bought brand.
  • Don't overcrowd the pan when searing the mushrooms. Cook them in batches if necessary.
  • To prevent the gratin from becoming too dry, add a little more milk or cream before baking.
  • If you don't have Gruyère cheese, you can substitute another hard cheese, such as cheddar or Parmesan.
  • Serve the gratin immediately after baking, while it is still hot and bubbling.

Conclusion:

Potato leek Gruyère and oyster mushroom gratin is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. The creamy sauce, tender potatoes, and flavorful mushrooms make this a dish that everyone will enjoy. So next time you're looking for a new recipe to try, give this gratin a try. You won't be disappointed.

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