Savory Mushroom Leek Gratin Recipe

Ingredients

• 4 tablespoons butter
• 2 leeks, diced
• 1 celery root, chopped
• 3 large portobello mushroom caps, diced
• 1 tablespoon chopped fresh tarragon, divided
• 1 tablespoon chopped fresh chives, divided
• 1 cup panko bread crumbs
• 1 cup grated Gruyere cheese
• 1.5 tablespoons all-purpose flour
• 0.75 cup heavy cream
• 2 tablespoons water, or as needed

Instructions

1. Preheat your oven to 400°F (200°C).
2. Melt butter in a large skillet over medium heat. Sauté the leeks and celery root for 10 minutes. Add the mushroom pieces, half of the tarragon, and half of the chives; continue to cook until the mushrooms release their moisture, approximately 6 minutes more.
3. In a mixing bowl, combine the bread crumbs and Gruyère cheese.
4. Sprinkle flour over the mushroom mixture and stir until fully absorbed, about 1 minute. Slowly pour in the heavy cream while stirring continuously until the sauce thickens and becomes evenly creamy, around 3 minutes. Add half of the bread crumb–cheese mixture to the skillet and stir until the cheese begins to melt, approximately 2 minutes.
5. Remove from heat and transfer the mixture to a prepared baking dish. Sprinkle with the remaining tarragon, chives, and the rest of the bread crumb mixture. Drizzle lightly with water to moisten the topping.
6. Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes. Serve immediately and enjoy!

Nutrition

• Calories: 431 kcal
• Fat Content: 26 g
• Fiber Content: 6 g
• Sugar Content: 8 g
• Sodium Content: 368 mg
• Protein Content: 16 g
• Cholesterol Content: 81 mg
• Carbohydrate Content: 43 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g