Recipe Box: Potato Gratin with Mushrooms and Gruyere

Here is one my favorite find from Thanksgiving this year! I got it from the November 2010 issue of Bon Appetit, which is actually a very useful (and cheap!) magazine for foodies.

This recipe is a creamy, cheesy side with a deep rustic flavor from the baby bella (cremini) and shiitake mushrooms. Read about Brave New Kitchen's first time cooking Thanksgiving dinner (and special tips on this recipe) here!

Potato Gratin with Mushrooms and Gruyere

Prep: 1 hour
Total: 2 hours
Feeds: 8 to 10

Ingredients:

1/4 cup olive oil
4 cups finely chopped leeks (white and pale green parts only, about 3 leeks, wash after chopping)
1 1/2 lb assorted mushrooms, cut into 1/2 inch cubes (such as cremini and shiitake)
2 garlic cloves, minced
3 lb yukon gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 tsp or more of salt
1/2 tsp or more ground black pepper
1 cup coarsely grated Gruyere cheese

Method:

Heat olive oil in a large skillet over medium-high heat. Add leeks, saute until lightly browned, 10-12 minutes. Add mushrooms, sprinkle with salt and pepper, and saute until soft and liquid evaporates, 7-8 minutes. Add garlic, saute 1 minute until fragrant. Season with salt and pepper and set aside.  

[BNK reminder: Always taste for seasoning along the way. If one of your components doesn't taste good, how will your whole dish taste?]

DO AHEAD: All steps above can be done 4 hours in advance. Let stand at room temperature.

[BNK tip: Keep potatoes in a bowl of cool water so they don't turn brown.]

Preheat oven to 375 °F. Pat potato slices dry with kitchen towel. Combine cream, 1 tsp salt and 1/2 tsp pepper in a large pot. Add potatoes. Bring to boil, then reduce heat to medium and simmer covered about 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 burning, about 3 minutes. Season with salt and pepper.

Brush 13x9x2-inch (roughly) glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in an even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in an even layer. Sprinkle cheese on top. Cover with foil, tenting in the center to prevent cheeses from sticking to the foil. Bake 30 minutes. Uncover, bake another 20-25 minutes until potatoes are tender and top is brown. Let rest 10 minutes before serving.

[BNK notes: This recipe reheats well, so don't worry if you have fewer to feed than 8. It also hold its form pretty well, so you down have the sloppy-lasagna look going on.]

Happy cooking!