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Potato Leek and Mushroom Gratin

The Culinary Sherpas

Published: April 21, 2009

Serves 6

1 tablespoon olive oil
1 cup mushrooms, sliced (any variety you prefer)
1 leek, white part only, cleaned and sliced
1 teaspoon fresh thyme (stems removed, leaves finely chopped)
½ cup white wine
3 large, red potatoes (about 2 pounds)
1 cup heavy cream
¼ cup strong blue cheese (or more, to your taste)
sea or kosher salt and freshly ground black pepper

Heat the olive oil in a sauté pan over medium heat. Add the mushrooms, leeks, and thyme and season with a pinch of salt. Saute these for 2-3 minutes, until they soften and add the wine, cooking for another 2-3 minutes until the wine has evaporated, then remove from the pan and place in a mixing bowl.

Cut the potatoes in 1/2, lengthwise and thinly slice them into half moon shapes. Toss these into the bowl with the mushroom mixture, add the cream and bleu cheese, season with salt and pepper, and transfer the whole deal into a 13"x9" baking pan. Bake this at 400 degrees for about 45 minutes, until the potatoes are soft when pierced with a knife, the cream is no longer liquidly, and the top is nicely browned.

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