Store Hours

Monday - Friday
7:30 am - 6:00 pm

Saturday
8:00 am - 5:00 pm

Sunday
10:00 am - 5:00 pm

Recipes

  • Potato Leek & Mushroom Gratin
    Potato Leek & Mushroom Gratin
    Write a review
    Print
    Ingredients
    1. 1/4 cup butter
    2. 1 lb. oyster mushrooms
    3. 1 T minced garlic
    4. 4 cups thinly sliced leeks
    5. 1 T minced fresh thyme
    6. 1 3/4 cups chicken broth
    7. 1 3/4 cups cream or half & half
    8. 1/4 cup Shed Horn Chardonnay
    9. 1 t salt
    10. 1/2 t pepper
    11. 3 1/2 lbs. Yukon gold potatoes, peeled and thinly sliced
    12. 10 oz. Gruyere cheese, grated
    Instructions
    1. Slice any large mushrooms. Sauté in 2 T butter about 5 minutes.
    2. Add garlic. Sauté until mushrooms are golden, about 3 more minutes. Set aside in a bowl.
    3. Melt remaining butter in the same skillet.
    4. Add leeks and thyme and sauté until leeks are tender and beginning to brown. Add to mushrooms and set aside.
    5. Preheat oven to 400°.
    6. Butter a 13x9 baking dish.
    7. Whisk broth, cream, wine, salt and pepper to blend.
    8. Peel potatoes and slice thinly.
    9. Layer 1/3 of potatoes in baking dish.
    10. Top with half of the mushroom & leek mixture, then 3/4 cup cheese.
    11. Layer with another 1/3 of potatoes.
    12. Pour half of the cream mixture over.
    13. Top with remaining mushrooms & leeks and 3/4 cups cheese.
    14. Cover with remaining potatoes and pour remaining cream mixture over.
    15. Sprinkle with remaining cheese.
    16. Bake uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let sit for 30 minutes before serving.
    Newcastle Produce http://newcastleproduce.com/

Past Recipes

Click Here to browse our Recipe Archive