Ingredients

The following ingredients have 6 Servings
  • 1 cup button Mushrooms (sliced)
  • 2 Leeks (washed and trimmed)
  • 3 Tbsps butter (divided)
  • 48 ozs potatoes
  • salt (to taste)
  • freshly ground Black pepper (to taste)
  • 1.75 cups Gruyere (or swiss)

Instruction

  • Preheat oven to 375°. F.
  • In a skillet over medium heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring frequently, about 5 minutes. Clean and chop the leeks and add to the mushrooms. Cook an additional 3-5 minutes, or until the leeks are tender. Remove from heat and set aside.
  • Rub 2-qt. casserole dish or gratin pan with the remaining butter. Set aside
  • Peel potatoes and cut into 1/4-in. slices. Cover bottom of dish with 1/4 of potato slices. Spread 1/2 of cooked mushrooms and leeks on potatoes and sprinkle with salt and pepper. Layer another 1/4 of potato. Sprinkle with 1/2 of the cheese. Repeat layers. Sprinkling each layer with salt and pepper. End with a potato and cheese layer.
  • .
  • Cover dish and bake 20 minutes. Uncover and continue baking until tender when pierced with a fork and brown on top, about 30 minutes. Serve hot.