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

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

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Leek and potato soup easy and quick

Preparation

• 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.