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butter mushrooms garlic leeks thyme chicken broth cream whipping white wine salt black pepper russet potatoes gruyere cheese grate
Viewed: 19 - Published at: 6 years agoIngredients
- 1/4 cup butter 1/2 stick, or half olive oil and half butter
- 1 pound mushrooms white or cremini, sliced
- 1 tablespoon garlic minced
- 4 cups leeks thinly sliced (white and pale green parts only)
- 1 tablespoon thyme freshly minced
- 1 3/4 cups chicken broth, low salt canned
- 1 3/4 cups cream whipping
- 1/4 cup white wine dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 3 3/4 pounds russet potatoes peeled, thinly sliced into rounds
- 2 1/2 cups gruyere cheese grate, about 10 ounces
Method
- Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat.
- Stir in mushrooms and saute until almost tender, 4 to 6 minutes.
- Stir in garlic and saute until mushrooms are tender and golden, about 3 minutes longer.
- Transfer mushroom mixture to bowl.
- Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat.
- Stir in leeks and thyme and saute until leeks are tender and beginning to brown, 7 to 9 minutes.
- Add leek mixture to bowl with mushrooms.
- (Can be made 1 day ahead.
- Cover and refrigerate.)
- Preheat oven to 400F.
- Butter 13 x 9 x 2-inch baking dish.
- Combine broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, whisk to blend.
- Layer 13 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.
