Potato, Leek, and Mushroom Gratin

Name: Potato, Leek, and Mushroom Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 57 grams 1/4 cup butter; 59 milliliters dry white wine; 454 grams fresh shiitake mushrooms, rinsed, stems removed, and sliced; 1 Tbsp minced fresh thyme leaves; 1 Tbsp minced garlic; 340 grams 1/2 cups shredded Gruyère cheese; 4 leeks (3 1/2 lb. total); 414 milliliters low-sodium chicken broth; 1 teaspoons pepper; 2 kilograms russet potatoes; 1 teaspoon salt; 414 milliliters whipping cream

Potato, Leek, and Mushroom Gratin might be just the side dish you are searching for. This recipe serves 12. Watching your figure? This gluten free recipe has 425 calories, 14g of protein, and 26g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have leeks, russet potatoes, shiitake mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms and stir often until almost tender, 4 to 5 minutes.

Ingredients you will need

Mushrooms

Add garlic and stir until mushrooms are golden and tender to bite, 2 to 3 minutes longer.

Ingredients you will need

Mushrooms

Garlic

Transfer to a bowl.

Equipment you will use

Bowl

Trim and discard root ends and tough green tops from leeks.

Ingredients you will need

Leek

Cut stalks in half lengthwise and rinse well under running water, flipping layers to release dirt.

Ingredients you will need

Water

Cut crosswise into 1/4-inch slices; you should have about 4 cups.

In the frying pan (no need to wash), over medium-high heat, melt remaining 2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add leeks and thyme and stir often until leeks are limp and beginning to brown, 8 to 10 minutes. Stir into mushrooms.

Ingredients you will need

Mushrooms

Leek

Thyme

Preheat oven to 35

Equipment you will use

Oven

Peel and slice potatoes crosswise as thinly as possible (see notes). In a bowl, whisk together broth, cream, wine, salt, and pepper. In a buttered 9- by 13-inch baking dish (3-qt. capacity), evenly layer a third of the potatoes, half of the mushroom-leek mixture, and 1 cup cheese. Stir broth-cream mixture and pour a third evenly over the top. Repeat.

Ingredients you will need

Mushrooms

Potato

Cheese

Pepper

Broth

Cream

Leek

Salt

Wine

Equipment you will use

Baking Pan

Whisk

Bowl

Layer remaining potatoes, cheese, then cream mixture on top. Set dish in a 10- by 15-inch baking pan.

Ingredients you will need

Potato

Cheese

Cream

Equipment you will use

Baking Pan

Bake until potatoes are tender when pierced and sauce is bubbly, 1 1/2 to 1 3/4 hours. After about 40 minutes, check browning; if top begins to get dark before potatoes are tender, cover loosely with foil.

Ingredients you will need

Potato

Sauce