Potato Gratin with Leek and Porcini Mushrooms

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

For 4 people

Nutritional Information

Contains 559 Kcal


  • 1 kg mealy potatoes, cut into 5-mm-thick slices
  • 20 g porcini mushrooms, cut in half if necessary
  • 120 g Gruyère cheese, coarsely grated
  • 300 g leek, cut in half lengthways and then cut into thin strips
  • 0.5 tsp. salt
  • 2 dl cream
  • a little nutmeg
  • a little pepper
  • 2 tbsp. pumpkin seed oil
  • 0.5 tbsp. poppy seed, roasted
  • 1.5 tbsp. apple vinegar
  • 150 g leaf salad (e.g. Frisée), cut into pieces
  • salt and pepper to taste
  • 2 tbsp. pumpkin seeds

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  • 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.
  • 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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