Potato Gratin with Leek & Porcini Mushrooms

Total time: 1hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 574 Kcal, 18g Protein, 38g Carbohydrates, 37g Fat


  • Gratin
  • 1 kg mealy potatoes, cut into 5-mm-thick slices
  • 300 g leek, cut in half lengthways and then cut into thin strips
  • 120 g Gruyère cheese, coarsely grated
  • 0.5 tsp. salt
  • 2 dl cream
  • a little nutmeg
  • a little pepper
  • 20 g dried porcini mushrooms, in Wasser eingeweicht, abgetropft
  • Salad
  • 1.5 tbsp. apple vinegar
  • salt and pepper to taste
  • 2 tbsp. pumpkin seed oil
  • 150 g green salad (e.g. Frisée), cut into pieces
  • 0.5 tbsp. poppy seeds, roasted
  • 2 tbsp. pumpkin seeds
  • Utensils
  • Für eine weite ofenfeste Form von ca. 3 Litern, gefettet

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  • Gratin

    Mix the potatoes, leek, mushrooms and half the Gruyère, transfer to the prepared tin Season the cream, pour over. Scatter over the rest of the Gruyère. Gratinate for about an hour in the centre of an oven preheated to 180°C.
  • Salad

    Combine the vinegar and the remaining ingredients with a little pepper and mix well. Mix the leaf salad with the dressing shortly before serving, plate up. Scatter over the pumpkin seeds. Serve the salad with the potato grain with leek and porcini mushrooms.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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