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.
- 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)
Directions See How It's Made
- 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.