Recipe courtesy of Tyler Florence
Show: Food 911
Total:
1 hr 50 min
Active:
30 min
Yield:
8 servings

Ingredients

Directions

In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.

Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.

Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

IDEAS YOU'LL LOVE

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Autumn Potato Gratin

Recipe courtesy of Rachael Ray

Spinach Gratin

Recipe courtesy of Ina Garten

Potatoes Au Gratin

Recipe courtesy of B. Smith

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Sweet Potato Pie

Recipe courtesy of Charles "Chucky" Gammon

Mushroom Pilaf

Recipe courtesy of Ree Drummond

Zucchini Gratin

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking