Cheesy Potato Leek And Mushroom Gratin Recipes

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LEEK AND MUSHROOM GRATIN



Leek and Mushroom Gratin image

Make and share this Leek and Mushroom Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter
6 large leeks, washed and trimmed and sliced into 1-inch slices
10 ounces button mushrooms, cut in half (large ones quartered)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3/4 cup light cream (or 1 cup evaporated milk)
1/2 cup shredded parmesan cheese
1 cup shredded swiss cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
  • In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
  • Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
  • Bake at 350 for 20-25 minutes.

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN



Potato, Leek, Gruyère and Oyster Mushroom Gratin image

Categories     Milk/Cream     Mushroom     Potato     Side     Bake     Casserole/Gratin     Leek     White Wine     Winter     Swiss Cheese     Bon Appétit

Yield Serves 10

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter
1 pound oyster mushrooms, halved if large
1 tablespoon minced garlic
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
1 tablespoon minced fresh thyme
1 3/4 cups canned low-salt chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups grated Gruyère cheese (about 10 ounces)

Steps:

  • 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 13 x 9 x 2-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.

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POTATO, LEEK, AND MUSHROOM GRATIN RECIPE – SUNSET MAGAZINE
Oct 12, 2005 Add leeks and thyme and stir often until leeks are limp and beginning to brown, 8 to 10 minutes. Stir into mushrooms. 4. Preheat oven to 350°. Peel and slice potatoes …
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  • In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, melt 2 tablespoons of the butter. Add mushrooms and stir often until almost tender, 4 to 5 minutes. Add garlic and stir until mushrooms are golden and tender to bite, 2 to 3 minutes longer. Transfer to a bowl.
  • Trim and discard root ends and tough green tops from leeks. Cut stalks in half lengthwise and rinse well under running water, flipping layers to release dirt. Cut crosswise into 1/4-inch slices; you should have about 4 cups.
  • In the frying pan (no need to wash), over medium-high heat, melt remaining 2 tablespoons butter. Add leeks and thyme and stir often until leeks are limp and beginning to brown, 8 to 10 minutes. Stir into mushrooms.
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