Potato Leek Gruyere And Oyster Mushroom Gratin Recipes

POTATO LEEK GRATIN

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

GRUYERE POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
• Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
• Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

POTATO & LEEK GRATIN

Steps:

• Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper).
• Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth.
• Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan.
• Preheat oven to 400 degrees.
• Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes.
• Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme.
• Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown.
• For Vegetarian do not use the Chicken Broth option.

POTATO & LEEK GRATIN

Steps:

• Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
• Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
• Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 400 degrees.
• Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.
• Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.
• Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
• Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE

Steps:

• 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 13 x 9 x 2-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.

POTATO, LEEK, GRUYERE, AND OYSTER MUSHROOM GRATIN

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 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.

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN

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.