Wild Mushroom Riesling Potato Gratin


  • 2 cups Chicken stock
  • 2 oz Dried porcini or shiitake mushrooms
  • 6 tbsp Butter or olive oil
  • 1 Onion, chopped
  • 3 Leeks (white and light green parts only), finely chopped
  • 1 1/2 cup White wine (Riesling)
  • 1 tsp Rosemary, minced
  • Salt and Black Pepper
  • 4 lb Potatoes, peeled and cut into 1/8” slices
  • 1 1/2 cup Finely grated Gruyère cheese
  • 2 tbsp Unsalted butter, melted


  1. Bring stock to a simmer in a medium saucepan.
  2. Add mushrooms. Remove from heat. Soak 30 minutes to soften.
  3. Squeeze mushrooms, strain and reserve stock.
  4. Chop mushrooms, discarding hard stems.
  5. Melt butter in heavy large skillet over medium heat.
  6. Add onions and leeks. Sauté until tender but not brown (20 minutes).
  7. Add mushroom liquid, mushrooms, wine, and rosemary. Bring to a boil.
  8. Season with salt and pepper.
  9. Use a slotted spoon to spread 1/3 of the leek mixture in a buttered 9”x13” baking dish.
  10. Arrange half the potatoes in the dish.
  11. Sprinkle potatoes with black pepper, salt to taste, and 1/3 of the Gruyère.
  12. Use a slotted spoon to add the remaining leek mixture.
  13. Top with remaining potatoes, overlapping slices.
  14. Pour remaining liquid over the potatoes.
  15. Sprinkle with black pepper, salt to taste.
  16. Top with remaining Gruyère.
  17. Cover with foil and bake at 350°F until almost tender (about 1 hour).
  18. Uncover and bake at 375°F until tender, most liquid is absorbed, and cheese is lightly browned (about 30 minutes).

Serves 8.

Recipe notes

Source: Fresh Foodie Source: Adapted from Bon Appétit magazine, December 1991.

recipes/wild_mushroom_potato_gratin.txt · Last modified: 2010/11/08 03:03 by Fresh Foodie
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