A few of my favorite things: potato, leek and mushroom gratin

Name: A few of my favorite things: potato, leek and mushroom gratin
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 5
Cuisine: En
Ingredients: 2 tablespoons. butter, divided; 8 ounces. crimini mushrooms, cleaned and sliced - 1/4-inch thick; 2 garlic cloves, minced; 2 cups thinly sliced leeks, white and pale green parts; leaves from 2 sprigs fresh thyme, minced (about 1 teaspoon.); 3/4 cup chicken broth; 1 cup cream; 3 tablespoons. dry white wine; 1/2 teaspoon. kosher salt; 1/4 teaspoon. black pepper; 1 1/2 pounds russet potatoes, peeled and thinly sliced; 1 cup grated Swiss cheese; 1/4 cup freshly grated parmesan cheese; 1 tablespoons. plain breadcrumbs

Main Dish

Very Easy

1 h 45 m

Preparation

Preparation15 min

Cook time1 h 30 m

Melt 1 tablespoon. butter in a saute pan over medium-high heat. Add mushrooms and saute until almost tender, about 5 minutes.
Add garlic and saute until mushrooms are tender and golden and their liquid has evaporated. Transfer mushroom mixture to a bowl.
In the same pan, melt 1 tablespoon. butter. Add the leeks and thyme. Saute until leeks are tender and starting to brown, about 8 minutes. Transfer to the bowl with the mushrooms and stir to combine.
Preheat oven to 400F. Butter a baking dish (about 9-inch square). Whisk broth, cream, wine, salt and pepper in a bowl to blend. Arrange 1/3 of potatoes in the bottom of the dish. Top with 1/2 the mushroom leek mixture and 1/2 the Swiss cheese.
Create another layer of potatoes on top, then pour half the cream mixture over it. Add the remaining leek and mushroom mixture, then the remaining Swiss cheese.
Top with the rest of the potatoes and then push the whole thing down with the back of a spatula. Pour the rest of the cream mixture over the top, then sprinkle with the Parmesan cheese and breadcrumbs.
Bake uncovered until potatoes are tender and sauce is bubbling thickly, about 1 hour 20 minutes. Let stand a few minutes before serving.