Potato, Leek, Gruyere, and Oyster Mushroom Gratin

READY IN: 2hrs 15mins
Recipe by Abby Girl

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

Top Review by Blue Plate Special

Prepared 11/6/2008 Delicious side dish for a roast. #61718, but with revised cooking times per Chef #993408 Not sure why it says half the mushrooms as very few are that small. Substituted Jarlsberg for Gruyere as this was what I had on hand, and accidentally put in equal amounts of chicken broth and wine, but it was not overdone. Heated the liquids prior to adding to quicken cooking time.

Ingredients Nutrition


  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.
  2. 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.
  3. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.).
  4. 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.
  5. 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.
  6. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese.
  7. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
  8. 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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