Creamy Mushroom, Leek and Potato Gratin

1 tbsp olive oil

1 tbsp butter

1 leek, white and pale green part, sliced

2 loves garlic, crushed

½ cup chicken stock

½ cup cream

1 tbsp cornflour

350 g mixed mushrooms, e.g. Flat, Portobello, Cup and Button; some whole, some sliced and quartered

400 g potatoes, peeled and roughly chopped

½ cup grated cheddar cheese

Sea salt and freshly ground pepper

Equipment

4-cup capacity baking dish or cast-iron fry pan

Preheat the oven to 180˚C.

Add half of the butter to a large deep fry pan on medium heat, allow to melt before adding in the mushrooms in batches. Its best to cook the mushrooms in batches depending on your pan size. Once they start to become lightly brown and translucent, remove from the pan and set aside.

Heat the oil and remaining butter in a large deep fry pan on medium heat, add in the leek and garlic. Season and sauté for 10 minutes until the vegetables are soft.

Add the stock and cream and bring to a simmer. Add the cornflour to a cup with a dash of water and stir until it is a smooth paste, then add into the sauce and stir through until it slightly thickens.

Add potatoes and cook with the lid on for 10 minutes.

Place mixture into the baking dish. Cook for 35 mins or until potatoes are tender. Sprinkle with the cheese and bake for a further 10 mins until the cheese is golden brown.

Remove from the oven and serve.

Print Options:

Creamy Mushroom, Leek and Potato Gratin