Discussion
  • Some good questions coming in about this delicious dish! 3 Idaho potatoes that are approx. 3 inches long are the best size potatoes for this dish. Use a 9X9 pyrex baking pan, cover with plastic wrap and then foil to keep all the moisture inside the pan. Then enjoy with your favorite summer accompaniments.

    From Chef Jen
    April 25, 2011

  • Mmmm! Did you say cheese?

    From Sally
    April 25, 2011

  • Sure did! And if you don’t care for Gruyere you can use fresh Parmesan instead!

    From Chef Jen
    April 25, 2011

  • Share your thoughts

H3 Recipe: POTATO, LEEK, MUSHROOM AND GRUYERE GRATIN

Potato Gratin H3 Recipe: POTATO, LEEK, MUSHROOM AND GRUYERE GRATIN

INGREDIENTS:

3 each Idaho potatoes, sliced thin (on mandolin or in food processor)

1 cup Leeks, washed and julienne

2 cups Mushrooms, sliced

1 Tablespoon Garlic, minced

1 cup Skim milk

1 cup Chicken stock or broth

¼ cup White wine, dry like Chardonnay

½ cup Gruyere, shredded

½ teaspoon Sea salt

1 teaspoon Onion powder

2 Tablespoon Thyme, fresh, chopped

¼ teaspoon Black pepper, ground

4 Tablespoon All-purpose flour

2 Tablespoon Parsley, chopped (as garnish)

PREPARATION:

  • Preheat oven to 350ºF.
  • In medium sized bowl, mix finely sliced potatoes, with salt, onion powder, thyme, pepper, and flour.
  • Preheat medium sauté pan, and spray lightly with pan spray.
  • Sauté leeks, mushrooms and then garlic, until tender.
  • Prepare baking dish, lightly spray with non-stick pan spray.
  • In large measuring cup, mix stock, skim milk and white wine.
  • Place half of the potatoes in bottom of pan.
  • Then place ½  of the sautéed vegetable mixture in the pan.
  •  Then drizzle half the milk mixture over the first layer.
  • Next layer with half the amount of cheese, and repeat the above.
  • Cover baking dish with plastic wrap and then top with aluminum foil- the plastic wrap will not melt as long as it is fully covered with aluminum foil. 
  • Bake in oven for about 30-40 minutes, or until fork tender, then pull out and uncover.
  • Bake for an additional 10 minutes to brown the top of the potato dish.
  • Garnish with freshly chopped flat Italian parsley.

Number of Servings: 8
Serving Size: about ½ cup
Calories: 195
Fat grams: 3

pixel H3 Recipe: POTATO, LEEK, MUSHROOM AND GRUYERE GRATIN

 

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