POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN
Categories Milk/Cream Mushroom Potato Side Bake Casserole/Gratin Leek White Wine Winter Swiss Cheese Bon Appétit
Yield Serves 10
Number Of Ingredients 12
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 13 x 9 x 2-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.
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Nikki Z
[email protected]This gratin is a classic comfort food that's perfect for a family meal.
Lizalise Mshudulu
[email protected]This gratin is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish that's perfect for a special occasion.
JANI MIA
[email protected]I made this gratin for a potluck and it was a huge hit! Everyone loved it.
Omar Smart
[email protected]This gratin is a great way to use up leftover potatoes. I had some mashed potatoes that I didn't know what to do with, and this was the perfect solution.
Ayush Shrestha
[email protected]I'm not a fan of oyster mushrooms, so I omitted them from the recipe. It still turned out great!
Justin Hurley
[email protected]This gratin is the perfect comfort food for a cold winter day. It's cheesy, creamy, and flavorful.
Ali shan Shan
[email protected]The gratin was easy to make, but it didn't turn out as I expected. The potatoes were a bit too firm and the cheese wasn't melted all the way through.
Legand Boy
[email protected]This gratin was a bit too rich for my taste. I think I would have liked it better with less cheese.
Kevin Kevo
[email protected]I'm not a big fan of Gruyère cheese, so I used a combination of cheddar and mozzarella instead. It turned out great!
Murtaza Ali 1212
[email protected]This was a delicious and easy-to-make gratin. I used a combination of baby potatoes and Yukon Gold potatoes, and they both worked well. The leeks and oyster mushrooms added a nice depth of flavor.
Nesha Walz
[email protected]I love the combination of flavors in this gratin. The Gruyère cheese is nice and nutty, and the oyster mushrooms add a nice umami flavor. The potatoes are also cooked perfectly - they're tender and creamy.
Nala Mattai
[email protected]This gratin was a hit with my family! The flavors of the potato, leek, Gruyère, and oyster mushrooms blended together perfectly. The texture was also great - the potatoes were tender and the cheese was gooey and melted. I will definitely be making th