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This recipe for POTATO MUSHROOM GRATIN, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Thursday, February 17, 2011


1/4 c. olive oil
4 c. finely chopped leeks (white and pale
green parts - about 3 large)
1 1/2 lbs. assorted mushrooms, cubed
2 garlic cloves, minced
3 lbs. Yukon gold potatoes, peeled and cut
into 1/8" thick slices
2 c. heavy whipping cream
1 t.+ salt
1/2 t.+ freshly ground pepper
1 c. grated Gruyere cheese

Heat oil in lg. skillet over medium high heat. Add leeks; saute 10-12 minutes. Add mushrooms, sprinkle with salt and pepper and saute 7-8 minutes. Add garlic and saute 1 minute. Season with salt and pepper. Set aside. Can be made 4 hours ahead. Let stand at room temperature. Pat potato slices dry. Combine cream, 1 t. salt and 1/2 t. pepper in lg. pot. Add potatoes and bring to boil. Reduce heat to medium and simmer covered 10 minutes, stirring occasionally. Remove lid and simmer until cream is reduced by 1/2 and potatoes are partially cooked, stirring often to avoid burning, about 3 minutes. Season with salt and pepper. Spray 9x13 casserole dish with Pam and layer half of potato mixture in dish. Spoon mushroom mixture over all and layer remaining potato mixture over mushrooms. Sprinkle cheese on top. Tent dish with foil and bake at 375 degrees for 30 minutes. Uncover and bake 20-25 minutes. Let rest 10 minutes before serving.




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