Leek and Mushroom Gratin

READY IN: 40mins
Recipe by Parsley

Makes a yummy and different side dish.

Top Review by EJMdesign

I made this last night. It was very good -- tasty and satisfying -- and quite easy. The DH liked it very much -- and he rarely raves over vegetables in any form! And our dinner guest asked for the recipe. I subbed sliced baby bellas instead of the button mushrooms because I had them on hand, and I added about 2/3 cup of finely chopped asparagus for the same reason. I used the evaporated milk. I forgot the paprika (but will add that next time). The breadcrumbs I had on hand were garlic panko, which worked well with the other flavors. I might try a stronger-flavored cheese next time in lieu of the swiss ... possibly a Gruyere? But overall, a very tasty side dish. One warning: this quantity of leeks is expensive! My leeks were huge, but even so I was surprised that they ran almost $16. With the cheese, mushrooms, etc, this could easily be a $30-plus side dish. So not ideal for times when budget is a concern.

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
  2. In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
  3. Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
  4. Bake at 350 for 20-25 minutes.

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