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, healthy and balanced
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:

Betty Bossi Koch-Center


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


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

How it's done


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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