POTATO GRATIN WITH MUSHROOM GRUYERE

By Sube

The technique - parboil sliced potatoes on whipping cream, then layer them with mushrooms and top with Gruyere. The payoff - great texture and flavor through and through - the cheese gets browned and toasty in the oven, and the layers of creamy potatoes and mushrooms are rich and satisfying.

Ingredients

• 1/4 cup olive oil
• 4 cups finely chopped leeks (white and pale green parts only; about 3 large)
• 1-1/2 pounds 1/2-inch cubes assorted mushrooms (such as criminiand stemmed shitake; about 10 cups)
• 2 garlic cloves, minced
• 3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
• 2 cups heavy whipping cream
• 1 teaspoon (or more) salt
• 1/2 teaspoon (or more) freshly grund blqack pepper
• 1 cup coarsel grated Gruyere cheese

Details

Servings 8

Preparation

Step 1

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; saute until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper and saute until soft and liquid evaporates, 7 to 8 minutes. Add garlic,; saute 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 peppr.

Brush 13x9x2-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.