Archive for the 'potato' Category


Potato Gratin with Mushrooms and Gruyere

I have lots of Thanksgiving recipes to share. But several days after the fact, who wants them? If you’re like me, you’ve been out of  Thanksgiving mode for several days now. In other words, there’s no point to blog about our Thanksgiving dinner, no matter how dreamy it was.

When it comes to this potato gratin, I’m going to make an exception. Yes, it was on our table Thursday. It’s just too exceptional not to mention. This dish has lots of star power —  too much, actually, for Thanksgiving. The thin potato layers are parboiled in cream. In the middle of the layers are chopped leeks and mushrooms, giving the gratin a nice level of earthiness. Gruyere cheese tops it off. This is best for a winter meal, paired with something simple, like roast chicken.

I found this recipe last week, while simultaneously trying to finish a story and figure out what potatoes to make for Thanksgiving. It was one of a dozen or more potato gratin recipes on Epicurious. I’ve made several versions of potato gratin in the past. Some are too creamy. This was perfect.

The key to any good potato gratin is slicing potatoes so they’re thin and uniformly sliced. I highly recommend one of these hand-held mandoline slicers. They’re inexpensive and faster than a chef’s knife. They’re also easier to use than a great big mandoline, which can be a hassle to clean. Just remember to use the finger guard. Trust me.

Continue reading ‘Potato Gratin with Mushrooms and Gruyere’



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