Best Potato Leek Gruyère And Oyster Mushroom Gratin Recipes

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POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN



Potato, Leek, Gruyère and Oyster Mushroom Gratin image

Categories     Milk/Cream     Mushroom     Potato     Side     Bake     Casserole/Gratin     Leek     White Wine     Winter     Swiss Cheese     Bon Appétit

Yield Serves 10

Number Of Ingredients 12

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)

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.

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

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