LEEK AND MUSHROOM GRATIN
Categories Cheese Garlic Mushroom Side Quick & Easy Parmesan Leek Fall Family Reunion Potluck Butter Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
- Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
- Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
- Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
- Preheat oven to 400°F. Butter baking dish.
- Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
- Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
- Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.
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RAGHBENDRA PRASAD RAUT
[email protected]I'm going to try this recipe for my next camping trip.
Rajendra Thapa
[email protected]I'm going to try this recipe for my next picnic.
FIYORI FIKADU BEKELE
[email protected]I'm going to try this recipe for my next potluck.
NJ Official
[email protected]I'm going to make this recipe for my friends this weekend.
nazim awan
[email protected]I'm going to make this recipe for my family tonight.
Maganda Heath
[email protected]I'm going to try this recipe for my next dinner party.
Farwa Sagir
[email protected]I'm on a diet, so I'll have to make some substitutions to this recipe.
Thomas Stelly
[email protected]I'm allergic to mushrooms, so I'll have to leave them out of this recipe.
NeonCloudz 710
[email protected]I'm not a big fan of leeks, but I'm willing to give this recipe a try.
Michael Kisel
[email protected]This looks amazing!
Rachel Green
[email protected]I can't wait to try this recipe!
Kennedy Carter
[email protected]Delicious!
LukePSX
[email protected]This dish was so easy to make, and it turned out so well! I'm definitely going to add this to my regular meal rotation.
Fariha Tabassum
[email protected]I followed the recipe exactly, but my gratin didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Si Woo Jun
[email protected]This gratin was a bit too rich for my taste, but it was still pretty good. I think next time I'll use less cream and cheese.
Streat Kashizz
[email protected]I wasn't sure how I would like this dish, but I'm so glad I tried it! The leeks and mushrooms were delicious, and the sauce was creamy and flavorful. I will definitely be making this again.
Malaika Siddiqui
[email protected]This leek and mushroom gratin recipe was absolutely fantastic! I love how the leeks and mushrooms added so much flavor and texture to the dish. The sauce was rich and creamy, and the cheese was perfectly melted and bubbly. I definitely recommend this