All About Food

Recipe of the Week

Potato Gratin with Mushrooms and Gruyere
8 to 10 Servings
Prep: 1 Hour  Total: 2 Hours

Courtesy of: Bon Appetit, November 2010
Recipe by: Diane Rossen Worthington
Photograph by: Hans Gissinger

I served this rich and creamy side dish last year for Christmas dinner and everyone loved it so much, they requested that I bring it to our Thanksgiving potluck this year.

EQUIPMENT & SUPPLIES NEEDED:
Large skillet
Large pot
13x9x2-inch glass or ceramic baking dish
Cheese grater
Aluminum foilColander (optional)
Mandoline (optional)
Baking sheet (optional)

INGREDIENTS:
- 1/4 cup olive oil
- 4 cups finely chopped leeks (white and pale green parts only, about 3 large)
Rinse whole, paying special attention to the roots, where dirt can cling. Lay on a cutting board and trim away the root end and the tough, dark green portion of the leaves. Cut the leaves away at an angle to avoid losing the tender light green leaves at the center of the stalk. Now cut lengthwise quarters. Rinse under running water, gently separating its leaves to flush out grit and sand.
- 1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
Clean just before preparing them and with as little water as possible; they absorb water like sponges, which can interfere with cooking. If they are relatively clean, you may only need to rub them gently with a cloth or soft brush. If they are very dirty, put them in a colander and rinse in cool water just long enough to remove any dirt. Drain well on layers of paper towels before you cut them. As a general rule, remove all stems.
- 2 garlic cloves, minced
- 3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
I use a mondoline to insure consistent thickness.
- 2 cups heavy whipping cream
- 1 teaspoon (or more) salt
- 1/2 teaspoon (or more) freshly ground black pepper
- 1 cup coarsely grated Gruyere cheese

THE TECHNIQUE: GRATIN
Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyere. 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.

PREPARATION: Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; saute until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and saute until soft and liquid evaporates, 7 to 8 minutes. Add garlic; saute 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. Pat potato slices dry with kitchen towel. I line a baking sheet with paper towls, spread them out in one layer and gently pat the tops with more paper towels. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Be sure your pot is large enough for the cream to completely cover the potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasinally. 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 a 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 chesse from sticking to foil. Bake 30 minutes. Uncover, bake until potatoes are tender and top is blown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

For nutritional information, please visit Bon Appetit.com.