Potato, Leek, Gruyere, And Oyster Mushroom Gratin

• 4 tablespoons butter
• 1 lb oyster mushroom, halved if large
• 1 tablespoon garlic, minced
• 4 cups leeks (white and pale green parts only, about 4 large, thinly sliced)
• 1 tablespoon fresh thyme, minced
• 1 3/4 cups chicken broth
• 1 3/4 cups whipping cream
• 1/4 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 3/4 lbs russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
• 2 1/2 cups gruyere cheese, grated (about 10 ounces)

1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until almost tender, about 5 minutes. Add garlic and saute until mushrooms are tender and golden, about 3 minutes longer.
2. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and saute until leeks are tender and beginning to brown, about 8 minutes.
3. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.).
4. Preheat oven to 400u0b0F Butter 13x9x2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend.
5. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes.
6. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese.
7. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
8. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

butter, oyster mushroom, garlic, leeks, fresh thyme, chicken broth, whipping cream, white wine, salt, black pepper, russet potatoes, gruyere cheese

Taken from www.food.com/recipe/potato-leek-gruyere-and-oyster-mushroom-gratin-242975 (may not work)