Potato gratin is the king of potato dishes. Baking thin slices with cheese and cream creates the ultimate comfort food. Adding a layer of blue cheese and mushrooms makes this great dish fabulous.
3 leeks, washed and sliced using all of the white part and a little of the light green part
1 pound mushrooms, sliced
1 1/2 t chopped thyme, divided
1 1/2 t chopped rosemary, divided
Kosher salt and pepper to taste
2 1/2 pounds yukon gold potatoes, or any waxy potato, sliced to 1/8″
4 ounces crumbled goat cheese
4 ounces Kerrygold Cashel Blue cheese, or other creamy blue cheese
4 T grated parmesan cheese
2 cups cream
1/2 cup milk
Instructions
Heat oven to 350 degrees. Butter a 13 x 9 x 2 disposable foil pan.
Melt the butter in a large frying pan and saute the leeks for about 3 minutes until they soften. Add the mushrooms and season with salt and pepper and half the thyme and rosemary. Saute for about 5 minutes until the mushrooms have softened and their juices have absorbed. Remove from heat and set aside.
Arrange one half of the potatoes in an overlapping pattern in the bottom of the baking pan until the entire surface is covered. Season with the remaining herbs and some salt and pepper.
Spread the mushroom and leek mixture over the potatoes. Sprinkle with the goat and blue cheese and half of the grated parmesan.
Cover the mushroom and potato mixture with a layer of potatoes, again placing them in an overlapping arrangement.
Mix the cream and milk together and carefully pour over the potatoes using a spatula to gently press down on the potatoes to submerge them. Sprinkle with remaining parmesan cheese and season with salt and pepper.
Bake for one hour minutes. Let stand for 10 minutes before serving. Cover with foil to keep hot if not serving right away.