Potato Leek Gruyère And Oyster Mushroom Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO LEEK GRATIN



Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

  • Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
  • Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
  • Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
  • Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

CHEESY POTATO, LEEK AND MUSHROOM GRATIN



Cheesy Potato, Leek and Mushroom Gratin image

A delicious combination of leeks, mushrooms and potatoes topped with cheese and baked until crusty on top yet creamy underneath.

Categories     Vegetables     Side Dish     Cheese     Potatoes     Mushrooms     Potato

Time 2h

Yield 10

Number Of Ingredients 24

butter
mushrooms
garlic
leeks
thyme
chicken broth, low salt
cream
white wine
salt
black pepper
russet potatoes
gruyere cheese
butter
mushrooms
garlic
leeks
thyme
chicken broth, low salt
cream
white wine
salt
black pepper
russet potatoes
gruyere cheese

Steps:

  • Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat. Stir in mushrooms and sauté until almost tender, 4 to 6 minutes. Stir in garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat. Stir in leeks and thyme and sauté until leeks are tender and beginning to brown, 7 to 9 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish . Combine broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl, whisk to blend. Layer ⅓ of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then ¾ cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and ¾ cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over, sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

Nutrition Facts :

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE



Potato Gratin with Mushrooms and Gruyère image

Provided by Diane Rossen Worthington

Categories     Cheese     Mushroom     Potato     Side     Bake     Sauté     Christmas     Thanksgiving     Vegetarian     High Fiber     Casserole/Gratin     Fall     Winter     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

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 crimini and stemmed shiitake; 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 ground black pepper
1 cup coarsely grated Gruyère cheese

Steps:

  • Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 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 pepper.
  • Brush 13 x 9 x 2-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.

POTATO & LEEK GRATIN



Potato & leek gratin image

A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 1h45m

Number Of Ingredients 10

125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

Steps:

  • Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
  • Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
  • Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium

POTATO, LEEK, GRUYERE, AND OYSTER MUSHROOM GRATIN



Potato, Leek, Gruyere, and Oyster Mushroom Gratin image

I had this served to me the other night and the amount of comments generated from this dish made me think I needed to get the recipe. I am so glad that I did!! This does make a lot, but it can be cut in half for a smaller setting

Provided by Abby Girl

Categories     Potato

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 lb oyster mushroom, halved if large
1 tablespoon garlic, minced
4 cups leeks (white and pale green parts only, about 4 large, thinly sliced)
1 tablespoon fresh thyme, minced
1 3/4 cups chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
3 3/4 lbs russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups gruyere cheese, grated (about 10 ounces)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer.
  • Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes.
  • Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 400°F Butter 13x9x2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend.
  • Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes.
  • Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese.
  • Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
  • Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

Nutrition Facts : Calories 478, Fat 29.5, SaturatedFat 17.8, Cholesterol 99, Sodium 531.4, Carbohydrate 39.7, Fiber 5.5, Sugar 3.5, Protein 15.4

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN



Potato, Leek, Gruyère and Oyster Mushroom Gratin image

Categories     Milk/Cream     Mushroom     Potato     Side     Bake     Casserole/Gratin     Leek     White Wine     Winter     Swiss Cheese     Bon Appétit

Yield Serves 10

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter
1 pound oyster mushrooms, halved if large
1 tablespoon minced garlic
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
1 tablespoon minced fresh thyme
1 3/4 cups canned low-salt chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups grated Gruyère cheese (about 10 ounces)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
  • Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

More about "potato leek gruyère and oyster mushroom gratin recipes"

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE RECIPE | BON …
potato-gratin-with-mushrooms-and-gruyre-recipe-bon image
2010-10-15 Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, …
From bonappetit.com
4.7/5 (20)
Total Time 2 hrs
Servings 8-10
  • Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 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 pepper.
  • 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.


POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN
potato-leek-gruyre-and-oyster-mushroom-gratin image
2012-02-01 Potato, Leek, Gruyère and Oyster Mushroom Gratin. Posted on February 1, 2012 by jennasrecipes (serves 4 as a side dish) To start: Grow your …
From sharedmeals.wordpress.com
Estimated Reading Time 2 mins


POTATO, LEEK, AND MUSHROOM GRATIN RECIPE -SUNSET MAGAZINE
2005-10-12 Preheat oven to 350°. Peel and slice potatoes crosswise as thinly as possible (see notes). In a bowl, whisk together broth, cream, wine, salt, and pepper. In a buttered 9- by 13 …
From sunset.com
5/5 (3)
Estimated Reading Time 3 mins
Servings 10-12
Calories 408 per serving
  • In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, melt 2 tablespoons of the butter. Add mushrooms and stir often until almost tender, 4 to 5 minutes. Add garlic and stir until mushrooms are golden and tender to bite, 2 to 3 minutes longer. Transfer to a bowl.
  • Trim and discard root ends and tough green tops from leeks. Cut stalks in half lengthwise and rinse well under running water, flipping layers to release dirt. Cut crosswise into 1/4-inch slices; you should have about 4 cups.
  • In the frying pan (no need to wash), over medium-high heat, melt remaining 2 tablespoons butter. Add leeks and thyme and stir often until leeks are limp and beginning to brown, 8 to 10 minutes. Stir into mushrooms.
  • Preheat oven to 350°. Peel and slice potatoes crosswise as thinly as possible (see notes). In a bowl, whisk together broth, cream, wine, salt, and pepper. In a buttered 9- by 13-inch baking dish (3-qt. capacity), evenly layer a third of the potatoes, half of the mushroom-leek mixture, and 1 cup cheese. Stir broth-cream mixture and pour a third evenly over the top. Repeat. Layer remaining potatoes, cheese, then cream mixture on top. Set dish in a 10- by 15-inch baking pan.


POTATO AND MUSHROOM GRATIN RECIPE / RIVERFORD
Potato and mushroom gratin Side Serves 6 1 h 45 min This vegetarian gratin is a good simple supper with a green salad. For added depth of flavour, use a range of different mushrooms, …
From riverford.co.uk
Servings 6
Total Time 1 hr 45 mins
  • Preheat oven to 180°C/Gas 4. Butter a gratin dish, then cover with a layer of potatoes and a layer of mushrooms.
  • Continue with these alternate layers, dotting with more butter and adding seasoning as you go, until you are out of mushrooms and potatoes.
  • Pour over the liquid and cook for about 1 hour, covered with foil. Remove the foil and cook for another 20-30 minutes, until browned on top.


DELICIOUS LEEK, GRUYERE AND POTATO GRATIN - RECIPES
2018-10-01 Layer the rounds in the gratin dish. Alternating with the leeks and half the cheese; Add the wine to the the pan and deglaze . Reduce almost until fine then add the cream and …
From more.ctv.ca
Cuisine French
Total Time 1 hr
Servings 4-8
  • Preheat the oven to 375 degrees and with a tbsp of butter grease medium size casserole dish that’s at least four inches deep.
  • Wash and trim the leeks really well and thinly slice. Melt the remaining two tablespoons butter in a large pan over medium . Add the leeks and season.cook, stirring, until leeks are soft and lightly colored . Set aside .
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with the thyme and garlic , nutmeg and season with sat and pepper . Layer the rounds in the gratin dish. Alternating with the leeks and half the cheese
  • Add the wine to the the pan and deglaze . Reduce almost until fine then add the cream and bay leaf. Simmer for five min .


POTATO, LEEK, GRUYERE, OYSTER MUSHROOM GRATIN
2012-03-08 Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and ¾ cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes.
From mepkinabbey.org
Estimated Reading Time 4 mins


POTATO, LEEK, GRUYèRE, AND MEPKIN MUSHROOM GRATIN
2016-12-27 Top with remaining mushroom-leek mixture and ¾ cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.
From mepkinabbey.org
Estimated Reading Time 4 mins


A FEW OF MY FAVORITE THINGS: POTATO, LEEK AND MUSHROOM GRATIN
2010-03-30 Transfer to the bowl with the mushrooms and stir to combine. (This can be made a day ahead.) Preheat oven to 400F. Butter a baking dish (about 9-inch square). Whisk broth, cream, wine, salt and pepper in a bowl to blend. Arrange 1/3 of potatoes in the bottom of the dish. Top with 1/2 the mushroom leek mixture and 1/2 the Swiss cheese.
From ladyberds-kitchen.blogspot.com


LEEK RECIPES - FOOD52
Leek Recipes. Behold: the mighty leek. It packs the flavor when charred or caramelized, pairs right up with goat cheese and lemon zest, and shines bright in a potato leek soup recipe. (Tip: You can use both the white and dark green parts.) 883 results.
From food52.com


POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN | STUFFED ...
May 12, 2013 - (serves 4 as a side dish) To start: Grow your mushrooms! I bought a mushroom starter kit at the Santa Cruz Fungus Fair. Within two weeks, little mushrooms began to grow. Once they sprouted, the mushrooms began doubling in size each day. One week later, I had a handful of beautiful oyster mushrooms, ready to…
From pinterest.com


HAM POTATO AU GRATIN RECIPE - ALL INFORMATION ABOUT ...
Au Gratin Potato Casserole Recipe with Ham - Food.com new www.food.com. Combine potatoes, ham and onion in a greased 1 qt casserole dish and set aside. Melt butter in a med saucepan over med heat.Stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles.
From therecipes.info


POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN
Potato, Leek, Gruyère and Oyster Mushroom Gratin. Potato, Leek, Gruyère and Oyster Mushroom Gratin. Date Added: 2/17/2015 Source: www.epicurious.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a …
From mastercook.com


MUSHROOM LEEK POTATO RECIPES
Mushroom Leek Potato Recipes POTATO LEEK & MUSHROOM SOUP. An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!! Provided by Katzen. Categories 60 Mins. Time …
From tfrecipes.com


OYSTER MUSHROOM AND LEEK GRATIN
Oyster Mushroom and Leek Gratin Potato, Leek, Gruyère and Oyster Mushroom Gratin (serves 4 as a side dish) Step 1: Grow your mushrooms! I bought a mushroom starter kit at the Santa Cruz Fungus Fair. Within two weeks, little mushrooms began to grow. Once they sprouted, the mushrooms began doubling in size each day. One week later, I had a handful of beautiful …
From healthfromscratch.blogspot.com


MUSHROOM & POTATO GRATIN RECIPE WITH GRUYERE - YOUTUBE
Subscribe Now:http://www.youtube.com/subscription_center?add_user=CookingguideWatch More:http://www.youtube.com/CookingguideMushroom and potato gratin really...
From youtube.com


POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN
POTATO, LEEK, GRUYÈRE AND OYSTER MUSHROOM GRATIN. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.ca


EASY MUSHROOM AND POTATO LEEK GRATIN | TRIED AND TRUE RECIPES
2021-11-13 How to make this mushroom and potato leek gratin recipe: ... shiitake, or oyster; torn or sliced depending on the variety; 2 small leeks white parts only, trimmed, rinsed, and thinly sliced; 1 tablespoon flour; 1 ¾ cup heavy cream plus more as needed; ½ teaspoon nutmeg; ¼ teaspoon white pepper; ½ cup grated cheese like parmesan, manchego, or gruyère; ¼ pound …
From triedandtruerecipe.com


LEEK AND MUSHROOM GRATIN RECIPES
POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN. Categories Milk/Cream Mushroom Potato Side Bake Casserole/Gratin Leek White Wine Winter Swiss Cheese Bon Appétit. Yield Serves 10. Number Of Ingredients 12. Ingredients; 4 tablespoons (1/2 stick) butter: 1 pound oyster mushrooms, halved if large: 1 tablespoon minced garlic: 4 cups thinly sliced …
From tfrecipes.com


POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN
Potato, Leek, Gruyère and Oyster Mushroom Gratin recipe | Epicurious.com. Potato, Leek, Gruyère and Oyster Mushroom Gratin recipe | Epicurious.com. Potato, Leek, Gruyère and Oyster Mushroom Gratin recipe | Epicurious.com. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


POTATO & LEEK GRATIN RECIPE | EATINGWELL
Transfer half the cooked potatoes with a slotted spoon to the prepared gratin dish, discarding bay leaf. Cover with leek mixture. Spread remaining potatoes over leeks. Add sour cream and mustard to milk remaining in the saucepan and whisk to blend; spread over the gratin. Sprinkle with cheese. Bake until bubbly and golden on top, 20 to 25 ...
From sixthaxis.of.dyndns.info


Related Search