Mushroom-Potato-Leek Gratin

Name: Mushroom-Potato-Leek Gratin
Ingredients: 2 tablespoons salted or unsalted butter; 2 tablespoons salted or unsalted butter; 1 pound cremini or other mushroom, thinly sliced; 1 leek (white and light-green parts only), thinly sliced; 1 garlic clove, minced; 1 tablespoon fresh thyme leaves; 1 cup heavy cream; 1 cup mushroom, vegetable, or chicken broth; 1 cup mushroom, vegetable, or chicken broth; 1 cup mushroom, vegetable, or chicken broth; 1 teaspoon fine sea salt; ½ teaspoon coarsely ground black pepper; ¼ teaspoon ground nutmeg; 1½ pounds Yukon Gold, yellow, or red potatoes, thinly sliced; 1½ pounds Yukon Gold, yellow, or red potatoes, thinly sliced; 1½ pounds Yukon Gold, yellow, or red potatoes, thinly sliced; 1 cup (4 ounces) shredded Gruyère or Fontina cheese, divided; 1 cup (4 ounces) shredded Gruyère or Fontina cheese, divided; ½ cup (2 ounces) freshly grated Parmesan cheese, divided

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This dish is comforting and elegant, perfect for special occasions or cozy family dinners. Peel the potatoes or keep the skins on, whichever you prefer. Using a mandolin will make slicing the potatoes easier.

Ingredients

2 tablespoons salted or unsalted butter
1 pound cremini or other mushroom<

Main course
Dinner

Method

Preheat oven to 375°. Lightly grease (with butter) a 9x9-inch, 8x8-inch, or 2-quart baking dish.

Melt butter in a large skillet over medium heat. Add mushrooms and leek; cook, stirring occasionally, for 8 to 10 minutes or until mushrooms are browned and liquid evaporates. Stir