Potato and Wild Mushroom Gratin




2 cups chicken stock

2 ounces dried porcini or shiitake mushrooms (or 1/3 pound fresh)

6 tablespoons butter

2 medium onions, chopped

3 leeks, white and pale green parts only, chopped

2 cups dry white wine

1 teaspoon dried rosemary, crumbled (1 tablespoon fresh, finely chopped)

salt and pepper to taste

4 pounds Russet potatoes, peeled and sliced into ¼” rounds

2 tablespoons goose, duck fat or butter




How to make this recipe

  1. Bring the stock to a simmer in a medium sauce pan.
  2. If using dried mushrooms, add them to the stock and let soak for 30 minutes. Drain mushrooms and set stock aside.
  3. Chop mushrooms finely.
  4. Preheat oven to 350 degrees F. Butter a 9 x 13 inch pan.
  5. Melt the remaining butter in a large skillet and sauté onions and leeks until tender but not brown, 10-20 minutes.
  6. Add mushrooms, stock, rosemary and wine. Bring to a boil. Season with salt and pepper.
  7. Arrange half of the potatoes in prepared dish. Using slotted spoon, top potatoes with mushroom/leek/onion mixture. Pour half of the liquid over.
  8. Arranged remaining potatoes over the two layers. Pour remaining stock over the top.
  9. Cover dish with foil. Cook for 1 hour, 15 minutes. Remove foil and bake for another 45 minutes. Potatoes should be tender and top slightly browned.
  10. Place fat on top of potatoes and cook under broiler for a few minutes. Top with chives.