Friday, December 2, 2011

Potato and Mushroom Gratin with Gruyere

This is the second year I made this side dish for Thanksgiving.  It's delicious and decadent and perfect for a holiday.  It's a special dish that everyone will make a big deal over.  It's not very hard to make at all especially if you have a mandoline to slice the potatoes nice and thin.   Hope you give it a try!

Potato Gratin with Mushrooms and Gruyère
Bon Appetit Magazine November 2010

8 to 10 servings
PREP: 1 hour TOTAL: 2 hours


1/4 cup olive oil
4 cups finely chopped leeks (white and green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese
The Technique: Gratin
Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyère. Your end product has great texture and flavor through and through--the cheese gets browned and toasty in the oven, and the layers of creamy potatoes and mushrooms are rich and satisfying.


Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, 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. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

Click here for a printable version of this recipe. 


All Things Yummy said...

Julia Child has a similiar recipe to this and I love it. It's so cheesy and delicious. yum!

janice15 said...

mmmmmmmmm mm Good this looks great I love Potato with cheese I have always done this one my second Italian mom gave me when I first got married..with Velveeta cheese.. Idk why I have never tried others...but I ready to try this one...Looks great thanks...Janice

Patti T. said...

I just made this yesterday to go with smoked pork chops. I cheated and did not parboil the potatoes, don't try it, it did not look very pretty at all. It still tasted good though. Just love gruyere cheese.

Ciao Chow Linda said...

What a great dish for a special occasion.