Leek and Mushroom Gratin

Ingredients

  • 1 ½ cups chicken stock or reduced-sodium chicken broth
  • 1/8 teaspoon grated nutmeg
  • ½ teaspoon grated lemon zest
  • 1 pound cremini mushrooms, trimmed and thinly sliced
  • Equipment: a 1 ½-quart oval gratin or other shallow baking dish
  • 2 teaspoons finely chopped garlic
  • ¾ stick unsalted butter, divided
  • + 6 more ingredients
    • 1 cup fine dry bread crumbs
    • 1 tablespoon finely chopped flat-leaf parsley
    • 3 pounds leeks, root ends trimmed
    • 2 tablespoons all-purpose flour
    • ¼ pound Gruyère, finely grated on small teardrop-shaped holes of a box grater (2 cups)
    • ½ cup finely grated Parmigiano-Reggiano

1. Melt 2 tablespoons butter in a small saucepan over low heat, then cool. 2. Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined. 3. Trim each leek to an 8-inch length (reserve tops for another use if desired). Hal...

View full recipe at SpringPad

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