Mashed Potato and Wild Mushroom Ragout

Step 1

For the Mushroom Ragout; sauté the bacon until crispy in a large skillet. Add garlic and leeks, sauté until tender. Add mushrooms and wine, simmer until mushrooms are tender. Add demi-glace and simmer for 5 minutes. Reserve.

Step 2

Combine the gratin topping ingredients in a bowl; stir to blend well. Reserve.

Step 3

Prepare the mashed potatoes according to the package instructions. Place in oven-proof serving dish. Make a reservoir down the center. Pour the ragout mixture into the reservoir. Top with gratin topping and brown briefly in the convection oven or under salamander.