Potato Gratin with Mushrooms and Gruyère
Potato Gratin with Mushrooms and Gruyère might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains about 9g of protein, 28g of fat, and a total of 368 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up pepper, garlic cloves, heavy whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.
Heat 1/4 cup oil in large skillet over medium-highheat.
Add leeks; sauté until soft andlightly browned, 10 to 12 minutes.
Addmushrooms, sprinkle with salt and pepper,and sauté until soft and liquid evaporates,7 to 8 minutes.
Add garlic; sauté 1 minute.Season with salt and pepper. Set aside.DO AHEAD: Can be made 4 hours ahead.
Letstand at room temperature.
Preheat oven to 375°F. Pat potatoslices dry with kitchen towel.
Combinecream, 1 teaspoon salt, and 1/2 teaspoonpepper in large pot.
Add potatoes. Bring toboil; reduce heat to medium and simmer,covered, 10 minutes, stirring occasionally.
Remove lid; simmer until cream is reducedby about half and potatoes are partiallycooked, stirring often and watching closelyto prevent mixture from burning, about3 minutes. Season with salt and pepper.
Brush 13 x 9 x 2-inch glass or ceramicbaking dish with oil.
Transfer half of potatomixture to dish, spreading out in even layer.Spoon mushroom mixture over in evenlayer. Spoon remaining potato mixture over,spreading in even layer.
Sprinkle cheeseover. Cover with foil, tenting in center toprevent cheese from sticking to foil.
Bake30 minutes. Uncover; bake until potatoes aretender and top is brown, 20 to 25 minuteslonger.
Let rest 10 minutes before serving.