Potato, Leek, Gruyère and Oyster Mushroom Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A rich and elegant special-occasion dish. Ingredients:
4 tablespoons (1/2 stick) butter |
1 pound oyster mushrooms, halved if large |
1 tablespoon minced garlic |
4 cups thinly sliced leeks (white and pale green parts only; about 4 large) |
1 tablespoon minced fresh thyme |
1 3/4 cups canned low-salt chicken broth |
1 3/4 cups whipping cream |
1/4 cup dry white wine |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups) |
2 1/2 cups grated gruyère 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. (Can be made 1 day ahead. Cover and refrigerate.)
2. 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.
3. 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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