potato mushroom gratin

I made this last Thanksgiving, and it was AWESOME!

potato gratin with mushrooms and gruyere

makes 8-10 servings

1/4 cup olive oil

4 cups finely chopped leeks (white/pale green parts only; about 3 large)

1 1/2 lbs assorted mushrooms, about 10 cups (such as crimini, shiitake), chopped

2 garlic cloves, minced

3 lbs Yukon Gold potatoes, peeled, cut into 1/8 inch thick slices
2 cups heavy whipping cream
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup coarsely grated gruyere cheese

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

bacon spinach gruyere frittata

I made this when we had some friends over for breakfast, and then I made it two more times after that. It's perfect, because the you can pre chop and saute everything the night before and in the morning, all that's required is mixing and baking. Plus, you can take a shower while the frittata bakes and still have time left over to do odds and ends before the first knock on your door.

Bacon Spinach Gruyere Frittata (adapted from here)
(makes about 20 small pieces)

24 oz spinach

2 tablespoon olive oil

2 cup chopped onion

16 ounces bacon, chopped

16 large eggs

1/2 cup heavy whipping cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups grated gruyere cheese (about 4 1/2 ounces)

Preheat oven to 325°F. Spray 13 x 9 inch baking dish with nonstick spray. 

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add bacon and sauté until brown and cooked through. Remove from heat and cool. (I often do this step the night before and put this in the fridge overnight).

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add spinach and bacon mixture, then gruyere; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. 

DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.