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Gluten-free leek and potato gratin with dried porcini mushrooms

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 300 g leek
  • 20 g porcini mushrooms, dried
  • 120 g cheese (Gruyere), coarsely grated
  • 1 tsp, leveled salt
  • 2 dl cream
  • ½ tsp, leveled pepper
  • a little nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Peel the potatoes and cut into 5 mm thick slices. Halve the leek and cut into small, thin strips. Mix the potatoes and leek with half of the grated Gruyère cheese and stir in the dried porcini mushrooms. Pour the mixture into the buttered baking dish. Mix the 2 dl of cream with the salt, pepper, and nutmeg and season to taste. Pour the mixture over the mixture and sprinkle evenly with the remaining coarsely grated Gruyère cheese. Bake the gratin in the center of the oven at 180°C for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Gluten-free leek and potato gratin with dried porcini mushrooms