Potato Gratin with Mushrooms and Gruyère

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This potato gratin with mushrooms and Gruyère is the ultimate vegetarian comfort food, offering a sophisticated twist on the classic dauphinoise. The dish layers tender Yukon Gold potatoes with a savoury mixture of sautéed leeks and earthy mixed mushrooms, all bound together in a rich double cream sauce. The addition of nutty Gruyère cheese provides a beautifully golden, bubbling crust that makes this bake an instant favourite for any dinner party or family gathering.

Ideal as a substantial side dish for a Sunday roast or served as a decadent main course alongside a crisp green salad, this gratin is both versatile and satisfying. By par-boiling the potatoes in the seasoned cream, you ensure a perfectly tender texture and a deeply flavoured sauce every time. It is a wonderful make-ahead option for busy hosts, as the mushroom filling can be prepared several hours in advance.

Ingredients for Potato Gratin with Mushrooms and Gruyère

60 मिलीलीटर जैतून का तेल
950ml finely chopped leeks (white and pale green parts only
about 3 large)
675g 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake
about 1500g )
2 लहसुन की कलियाँ, कटी हुई
1.4kg Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
475 मिली डबल क्रीम
1 teaspoon (or more) salt
1/2 teaspoons (or more) freshly ground black pepper
120g coarsely grated Gruyère cheese

How to make Potato Gratin with Mushrooms and Gruyère

Heat 60ml 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 191°C. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoons 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 centre 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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.