Imagine a dish that captures the essence of French countryside cooking, where creamy, golden-brown layers of tender leeks and earthy mushrooms melt together in a symphony of flavors. This Spring Leek and Mushroom Gratin is not just a side dish—it's a culinary experience that will transport your taste buds to the rustic kitchens of Provence, promising to elevate your dining experience from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 leeks, cleaned and sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or butter.
- Clean the leeks thoroughly by slicing them lengthwise and rinsing between the layers to remove any dirt. Slice the white and light green parts into half-moon shapes approximately 1/4 inch thick.
- Clean and slice the mushrooms into uniform thin slices, about 1/8 inch thick to ensure even cooking.
- Heat olive oil in a large skillet over medium heat. Sauté the sliced leeks for 5-6 minutes until they become soft and slightly translucent, stirring occasionally to prevent burning.
- Add the sliced mushrooms to the skillet with the leeks. Cook for an additional 4-5 minutes until the mushrooms release their moisture and become golden brown.
- Season the leek and mushroom mixture with salt and freshly ground black pepper. Remove from heat and transfer to the prepared baking dish, spreading evenly.
- Pour the heavy cream over the leek and mushroom mixture, ensuring it is distributed evenly throughout the dish.
- Sprinkle the grated Gruyère cheese over the top of the cream and vegetable mixture, covering the surface completely.
- In a small bowl, mix the breadcrumbs with a tablespoon of olive oil to help them brown nicely. Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cream is bubbling around the edges.
- Remove from the oven and let the gratin rest for 5-10 minutes before serving. This allows the cream to set and makes serving easier.
- Serve hot as a side dish or light main course, garnished with fresh chopped parsley if desired.
Tips
- Clean your leeks meticulously: Slice them lengthwise and rinse thoroughly between layers to remove all hidden dirt.
- Achieve golden-brown mushrooms by cooking them on medium-high heat and avoiding overcrowding the pan.
- Use high-quality Gruyère cheese for the most authentic and rich flavor profile.
- Toast your breadcrumbs with a touch of olive oil to ensure a crispy, golden topping.
- Let the gratin rest for 5-10 minutes after baking to allow the cream to set, making serving easier and preventing burns.
- For a lighter version, you can substitute half the heavy cream with milk or use a mix of cream and vegetable broth.
- Experiment with adding fresh herbs like thyme or rosemary to enhance the overall flavor complexity.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 24g
Protein: 14g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 60mg
