potato dish for Easter
Delightful Potato, Leek, and Wild Mushroom Gratin for Easter supper. Rich cream sauce and savory mushrooms in a buttery crust. Perfect side or main course!
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Cooking tools:
- Baking dish
- Mixing bowl
- Slotted spoon
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Aluminum foil
- Baking sheet
- Oven
- Stove
- Colander
- Peeler
- Spoon
- Kitchen towel
Ingredients
- 1 ounce dried porcini (cèpe) mushrooms
- 1/2 cup mushroom soaking liquid (see below)
- 2 tablespoons unsalted butter, softened, plus more for the dish
- 1 cup heavy cream
- 2 garlic cloves, peeled and minced
- 1 ½ pounds Yukon Gold potatoes
- 2 leeks (white and pale-green parts only), thinly sliced and rinsed well
- Coarse salt
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