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Ingredients

• 2 large Leeks (white and light‑green parts only, sliced into small pieces)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin)
• 5-6 medium Potatoes (peeled and cut into ½‑inch cubes (about 500 g))
• 150 g Mushrooms (coarsely sliced; any variety)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Dried Parsley
• ½ teaspoon Dried Thyme
• ½ teaspoon Dried Basil
• ½ teaspoon Dried Oregano
• 2 tablespoons Chives (finely chopped)
• 15 g Unsalted Butter (for béchamel, cut into cubes)
• 1 tablespoon All-Purpose Flour
• 300 ml Whole Milk
• 350 g Shrimp (peeled, deveined, cut into thirds; can be pre‑cooked or raw)
• 1 bunch Coriander (Cilantro) (leaves only, chopped)
• 100 g Mozzarella Cheese (shredded, low‑moisture)

Instructions

1. Prepare Vegetables

   Trim the leeks, slice them into small pieces. Clean and coarsely slice the mushrooms. Peel the potatoes and cut them into ½‑inch cubes. Set everything aside.

   Time: PT10M

2. Sauté Garlic

   Heat the olive oil in the large skillet over medium heat. Add the minced garlic and stir for about 1 minute until fragrant.

   Time: PT1M

3. Cook Leeks

   Add the sliced leeks to the skillet. Sauté, stirring occasionally, for 5 minutes until they begin to soften.

   Time: PT5M

4. Add Potatoes

   Stir in the cubed potatoes. If needed, drizzle a little extra olive oil or add a knob of butter. Cook for 5 minutes, stirring occasionally.

   Time: PT5M

5. Add Mushrooms & Finish Vegetables

   Add the sliced mushrooms. Continue to sauté, stirring, until the potatoes are fork‑tender (about 12 minutes total from the start of this step).

   Time: PT12M

6. Season with Herbs

   Season the vegetable mixture with salt, pepper, dried parsley, thyme, basil, oregano, and chopped chives. Mix well.

   Time: PT1M

7. Make Béchamel Sauce

   In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk while whisking continuously until the sauce thickens and coats the back of a spoon.

   Time: PT5M

8. Add Shrimp and Coriander

   Stir the shrimp pieces and chopped coriander into the skillet with the vegetables. Cook for 3 minutes; if using raw shrimp, cook until they turn pink and are just cooked through.

   Time: PT3M

9. Combine Sauce and Vegetables

   Pour the béchamel sauce over the shrimp‑vegetable mixture, stirring gently to coat everything evenly.

   Time: PT2M

10. Transfer to Baking Dish

    Evenly spread the mixture into a greased gratin dish. Sprinkle the shredded mozzarella over the top.

    Time: PT2M

11. Bake the Gratin

    Place the dish in a pre‑heated oven and bake at 190°C for 18 minutes, or until the cheese is bubbling and lightly browned.

    Time: PT18M

    Temperature: 190°C

12. Rest and Serve

    Remove the gratin from the oven and let it rest for 5 minutes before serving. This allows the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Leeks: large onion
• Instead of Garlic: garlic powder
• Instead of Olive Oil: unsalted butter
• Instead of Potatoes: sweet potatoes
• Instead of Mushrooms: zucchini
• Instead of Dried Parsley: fresh parsley
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk
• Instead of Shrimp: cooked chicken breast, diced
• Instead of Coriander (Cilantro): flat‑leaf parsley
• Instead of Mozzarella Cheese: gruyère, emmental

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Heavy‑Bottomed Skillet
• Saucepan
• Whisk
• Measuring Cups
• Measuring Spoons
• Baking Dish (Gratin Dish)
• Spatula
• Grater
• Oven Mitts

Critical Steps — Do Not Skip

• Ensuring potatoes are fork‑tender before adding mushrooms.
• Making a smooth béchamel without lumps.
• Baking until the cheese is golden but not burnt.

Chef Tips from the Video

• Use fresh herbs for a brighter, more aromatic flavor.
• Dry the shrimp thoroughly before adding to avoid excess water in the gratin.
• For a lighter version, substitute half the mozzarella with grated Gruyère.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable mixture and béchamel up to step 9, then refrigerate uncovered for up to 24 h before baking.
• Béchamel can be made a day ahead; reheat gently and whisk before using.

Frequently Asked Questions