Agriculture Reference
In-Depth Information
6 SERVINGS
Heat the oven to 400 degrees. Generously butter a heavy baking dish that is roughly 8 by
10 inches.
Melt the 1 tablespoon butter in a skillet over medium heat. Add the leek and cook until
softened, about 5 minutes. Add the mushrooms and shallot and reduce the heat to low.
Cook until the mushrooms begin to darken and give off their moisture, about another 5
minutes. Season with salt to taste.
Slice the potatoes very thinly and pat them dry with a kitchen towel. Arrange half of
the potatoes in a rough layer in the baking dish, then distribute the leek and mushroom
mixture over the top. Scatter half of the grated cheese over that and season with salt to
taste. Top with the remaining potatoes in as solid a layer as possible. Scatter the remaining
cheese over the top.
Bring the milk just to a simmer in a small saucepan and pour it over the potatoes. You
should just barely be able to see the milk under the top layer. Pour the cream over the top
and bake for 30 minutes. The milk should be puffed and bubbling and beginning to brown,
and the potatoes should be starting to become tender. Bake for 25 to 30 minutes more, or
until the top is thoroughly browned, the milk bubbles have subsided and the gratin is a
compact mass. Remove from the oven and serve.
