Gratin of potatoes, leeks, and mushrooms from How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on August 02, 2011

    This is a good gratin. In essence it's similar to a classic gratin Dauphinois. The leeks and mushrooms add a little bit of flavor but less than I was hoping they would. Also it's more time-consuming to make because the leeks and mushrooms have to be sauteed before they are added to the gratin.

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