Potato, Mushroom, And Leek Croquettes

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8 ounces coarsely chopped peeled Yukon gold potato

4 ounces sliced cremini mushrooms

4 ounces sliced button mushrooms

1/2 cup chopped leek

1 teaspoon chopped fresh thyme

Cooking spray

1/2 cup (2 ounces) shredded Gruyere cheese

1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 large egg yolk

1/3 cup all-purpose flour

1 large egg white

2 teaspoons water

1/2 cup panko (Japanese breadcrumbs)

1 tablespoon olive oil

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