Potato Leek Gruyere and Oyster Mushroom Gratin
Elevate your comfort food game with this luxurious Potato Leek Gruyere and Oyster Mushroom Gratin, a decadent dish that combines rich, savory flavors and velvety textures. Layers of tender, thinly sliced russet potatoes, sautéed leeks, and earthy oyster mushrooms are brought together with a luscious cream sauce infused with garlic, thyme, and a hint of nutmeg. The crown jewel? A blanket of nutty Gruyere cheese that melts into golden, bubbly perfection. With just the right balance of creaminess and umami, this gratin is a show-stopping side dish or a hearty vegetarian main that's ideal for holidays or cozy gatherings. Serve it piping hot, straight from the oven, and watch it become the star of your table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 large Leeks
- 8 ounces Oyster mushrooms
- 2 cups (shredded) Gruyere cheese
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 1 teaspoon Fresh thyme
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoons (optional) Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or olive oil and set it aside.
Peel the potatoes and slice them into thin, 1/8-inch rounds using a mandoline slicer or sharp knife. Place the slices in a bowl of cold water to prevent browning.
Trim and clean the leeks, discarding the tough green tops. Slice the leeks into thin rounds and rinse thoroughly to remove any dirt.
In a large skillet, heat olive oil over medium heat. Add the sliced leeks and sauté for 4-5 minutes until softened. Add the minced garlic and thyme, cooking for an additional minute. Transfer the mixture to a bowl.
Using the same skillet, melt the butter and add the oyster mushrooms. Sauté for 5-7 minutes until they release their liquid and are lightly browned. Remove from heat and combine with the leek mixture.
In a small saucepan, heat the heavy cream gently over low heat. Stir in the salt, black pepper, and nutmeg (if using). Do not let the cream boil; just warm it through.
Drain the potatoes and pat them dry with paper towels. Begin layering the gratin: Arrange a single layer of potato slices in the bottom of the prepared baking dish, slightly overlapping each piece.
Spread a portion of the leek and mushroom mixture over the potatoes, followed by a sprinkle of shredded Gruyere cheese. Repeat the layering process until all the ingredients are used, finishing with a layer of Gruyere on top.
Pour the warm cream evenly over the layered gratin, ensuring it seeps through to the bottom.
Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Allow the gratin to rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
4113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 136.9 g | 685% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 30.3 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2898 mg | 223% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 8344 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
