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Ingredients
 4 tbsp (½ stick) butter
 1 lb oyster mushrooms, halved if large
 1 tbsp minced garlic
 4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
 1 tbsp minced fresh thyme or 1 ½ teaspoons dried
 1 ¾ cups canned low-salt chicken broth
 1 ¾ cups whipping cream
 ¼ cup dry white wine
 1 tsp salt
 ½ tsp ground black pepper
 3 ¾ lbs potatoes, peeled, thinly sliced into rounds (about 8 cups)
 2 ½ cups grated Gruyere cheese (about 10 ounces)
Directions
1

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.

2

Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl to blend. Layer ½ of potatoes on bottom of prepared dish. Top with mushroom-leek mixture, then ½ cheese. Cover with remaining potatoes. Pour cream mixture over; sprinkle with remaining cheese.

3

Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

Ingredients

 4 tbsp (½ stick) butter
 1 lb oyster mushrooms, halved if large
 1 tbsp minced garlic
 4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
 1 tbsp minced fresh thyme or 1 ½ teaspoons dried
 1 ¾ cups canned low-salt chicken broth
 1 ¾ cups whipping cream
 ¼ cup dry white wine
 1 tsp salt
 ½ tsp ground black pepper
 3 ¾ lbs potatoes, peeled, thinly sliced into rounds (about 8 cups)
 2 ½ cups grated Gruyere cheese (about 10 ounces)

Directions

1

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.

2

Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl to blend. Layer ½ of potatoes on bottom of prepared dish. Top with mushroom-leek mixture, then ½ cheese. Cover with remaining potatoes. Pour cream mixture over; sprinkle with remaining cheese.

3

Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

Potato, Leek, Gruyere & Oyster Mushroom Gratin
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