Creamy Mushroom, Leek and Gruyere Gratin

 

A delicious creamy mushroom gratin recipe, with leeks and Gruyere cheese. Can be made ahead for special occasions or great side dish any time!

What you will need

5 Tbsp. butter, divided

1 stalk leeks, (white and light green parts only), halved lengthwise and then sliced crosswise

1/2 tsp. each salt and pepper

3 pkgs. (each 227g / 8 oz.) cremini and/or button mushrooms, sliced

1/3 cup all-purpose flour

1 1/4 cups chicken broth (or sub vegetable broth to keep it vegetarian)

1/2 cup whipping cream 35%

2 Tbsp. grainy Dijon mustard

1/2 cup chopped fresh parsley

1 Tbsp. chopped fresh thyme

4 tsp. lemon juice

Gruyère Crumb Topping

Gruyère Crumb Topping:

2 cups fresh bread crumbs (slightly stale bread, processed in food processor)

3/4 cup grated Gruyère cheese

2 Tbsp. butter, melted

2 Tbsp. chopped fresh parsley

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