Mushroom and Leek Gratin

Name: Mushroom and Leek Gratin
Yield: Serves 6 to 8
Ingredients: 5 tablespoons, unsalted butter, divided; 1⁄3 cup, panko bread crumbs; 1½ teaspoons, table salt, divided; 4-5 pounds, leeks, white and light-green parts only, halved lengthwise, sliced 1 inch thick, and washed thoroughly (10 cups); 1 tablespoon, water; 10 ounces, cremini mushrooms, trimmed and quartered (halved if small); 10 ounces, shiitake mushrooms, stemmed and sliced thin; ½ teaspoon, pepper; 1 tablespoon, all-purpose flour; 2 , garlic cloves, minced; 2 teaspoons, minced fresh thyme; 1 cup, heavy cream; ¾ cup, chicken broth; 4½ ounces, Parmesan cheese, grated (2¼ cups)

5 comments

Appears in Cook's Country December/January 2022

This creamy vegetable dish topped with crispy bread crumbs is worthy of a spot on the holiday table.

SERVES6 to 8

TIME1½ hours

WHY THIS RECIPE WORKS

For a streamlined vegetarian holiday gratin, we pared down the vegetable options to earthy mushrooms and subtly sweet leeks. To avoid a watered-down mess, we started by precooking both vegetables to draw out their moisture. Next we built a ...

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