Ingredients for Potato Gratin With Mushrooms And Gruyre
- Olive Oil
- 2 large leeks, white and light green parts only, thinly sliced
- 1 pound cremini mushrooms, sliced
- Garlic Cloves
- Yukon Gold Potatoes
- Heavy Whipping Cream
- Salt and freshly ground black pepper to taste
- Black Pepper
- Gruyere Cheese
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How to Make Potato Gratin With Mushrooms And Gruyre
- Preheat oven to 375°F (190°C).
- Heat 1/4 cup olive oil in a large skillet over medium-high heat.
- Add 2 large leeks (white and light green parts only, thinly sliced) and sauté until soft and lightly browned, about 10-12 minutes.
- Add 1 pound sliced cremini mushrooms, season with salt and pepper, and sauté until soft and the liquid evaporates, about 7-8 minutes.
- Stir in 2 minced cloves of garlic and sauté for 1 minute. Season with salt and pepper to taste. Set aside.
- Pat 2 pounds of thinly sliced Yukon Gold potatoes dry with a kitchen towel.
- In a large pot, combine 2 cups heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the potatoes to the cream mixture. Bring to a boil.
- Reduce heat to medium, cover, and simmer for 10 minutes, stirring occasionally.
- Remove the lid and simmer for another 3 minutes, or until the cream is reduced by about half and the potatoes are partially cooked, stirring often to prevent burning.
- Season with salt and pepper to taste.
- Brush the 13x9x2-inch baking dish with olive oil.
- Transfer half of the potato mixture to the prepared baking dish, spreading it evenly.
- Spoon the mushroom mixture over the potatoes in an even layer.
- Top with the remaining potato mixture, spreading it evenly.
- Sprinkle 1 1/2 cups of grated Gruyère cheese over the top.
- Cover with foil, tenting in the center to prevent the cheese from sticking.
- Bake for 30 minutes.
- Remove the foil and bake for another 20-25 minutes, or until the potatoes are tender and the top is golden brown.
- Let the gratin rest for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
19g
Fat
86g
Carbs
15g
