Leek, Potato & Oyster Mushroom Gratin

4 tablespoons (1/2 stick) butter
1 pound oyster mushrooms, halved if large
1 tablespoon minced garlic
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
1 tablespoon minced fresh thyme
1 3/4 cups canned low-salt chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups grated Gruyère cheese (about 10 ounces)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

Mushroom, Apple and Potato Cake


serves 6

3 TBS olive oil

1 lb mushrooms (shittake, oyster, trumpet)

1 medium onion, finely chopped

1 Granny Smith apple

1 tsp chopped fresh thyme

1 tsp salt

3/4 tsp black pepper

1 lb Yellow Finn potatoes

Heat 1 TBS oil in a 10-inch well-seasoned cast-iron skillet over moderately high heat until hot but not smoking, then saute mushrooms and half of onion, stirring, until mushrooms are tender and browned, 8 to 10 minutes. Transfer to a bowl and wipe out skillet.

Peel and coarsely grate apple and stir into mushrooms with thyme, 1/2 tsp salt, and 1/4 tsp pepper. Preheat oven to 450. Peel potatoes and slice 1/8 inch think. Toss with remaining onion, 1/2 tsp salt, and 1/2 tsp pepper. Heat remaining 2 TBS oil in skillet over moderately high heat. Add one third of potato slices in 1 layer, overlapping slightly. Top with half of mushrooms, spreading in an even layer. Repeat layering with half of remaining potatoes, remaining mushrooms, and then remaining potatoes. Put skillet in middle of oven and bake 20 minutes. Invert a pizza pan or round platter over skillet and, holding pan or platter firmly against skillet, flip potato cake onto platter. Carefully slide cake back into skillet and press layers together with a spatula. Bake until underside is golden and crusty and potatoes are tender when pierced with a fork, 8 to 10 minutes more. 

Chard and Potato Terrine

This recipe doesn’t sound like much but it is the most asked about recipe in my entire collection!

  • 6 medium sized potatoes
  • 18 baby chard leaves, or 9 large chard leaves, thick midribs removed
  • 1 clove garlic, bruised
  • 6 1/2 TSPS butter
  • 1 1/2 TSP salt
  • 1/2 tsp freshly ground black pepper
  • 2 to 3 ounces cheese, Fiscalini Lionza or a Brie, cut into small pieces
  • 1/4 cup heavy cream

Preheat oven to 350 degrees F. Slice the potatoes as thinly as possible. Set them aside. Coarsely chop the chard leaves. Rub a standard loaf pan with the garlic and 1/2 TSP of butter. Arrange one-third of the potatoes in a layer in the pan. Sprinkle with one-third each of the salt and pepper, dot with 1 1/2 TSP of butter, and top with one-third of the chard leaves. (The bulk of it will wilt during cooking). Sprinkle one-third of the cheese over the chard. Repeat the layers twice in the same way, ending with the cheese.