Potato gratin with leek and porcini mushrooms

Potato gratin with leek and porcini mushrooms

Total: 1 hr 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / people: 574 kcal
, Fat: 37 g
, Carbohydrate: 38 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg mealy potatoes, cut into slices approx. 5 mm thick
300 g leek, halved lengthwise, thinly sliced
20 g dried porcini mushrooms, soaked in water, drained
120 g Gruyère, coarsely grated
2 dl cream
a little nutmeg
½ tsp salt
a little pepper


1 ½ tbsp apple vinegar
2 tbsp pumpkin seed oil
½ tbsp poppy seed, toasted
salt and pepper to taste
150 g leaf salad (e.g. curly endive), cut into pieces
2 tbsp pumpkin seeds
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One wide ovenproof dish (holding approx. 3 ½ l), greased

How it's done

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Mix the potatoes, leeks, mushrooms and half the Gruyère, transfer to the prepared tin Season the cream, pour over the top. Sprinkle with the rest of the Gruyère.

Gratinate for approx. 1 hr. in the centre of an oven preheated to 180°C.


Mix the vinegar with all the other ingredients up to and including the pepper. Toss the leaf salad in the dressing shortly before serving, plate up. Sprinkle with pumpkin seeds. Plate up the potato gratin with the leek and porcini mushrooms. Serve with the salad.

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