Fennel, Leek, and Wild Mushroom Gratin Is a Delicious, Cheesy Vegetarian Side

This rich veggie gratin recipe with caramelized edges and a series of textures is a real treat. Parmesan-dusted fennel roasts in the oven while mushrooms and leeks cook on the stovetop. Permitting the vegetables to prepare individually ensures a creamy gratin instead of a watery one while attaining browning for peak flavor.

A generous handful of Gruyere cheese improves the veggies before the heavy cream and aromatics go into the baking meal. The result hurts, delicious veggies cocooned in an abundant cream, with a tacky golden brown crust and sprinkling of crispy fried onions and chives. Yes, please!

Wild mushrooms can be found in a variety pack and often times they even come sliced. If you desire to go shopping for your own mix and slice them at home, look for these ranges: oyster mushrooms, maitake, chanterelles, shiitakes, or cremini.
1 medium bulb fennel, cored and sliced (about 1/2 in. thick).

3 Tbsp olive oil, divided.

1 1/2 tsp kosher salt, divided.

1/2 cup grated Parmesan cheese (about 2 oz.), divided.

8 oz sliced mushrooms.

2 leeks (white and light green parts just), cut in half and thinly sliced.

4 oz Gruyère cheese, shredded (about 1 cup), divided.

1 1/4 cups heavy cream.

1 tsp Dijon mustard.

1/8 tsp ground nutmeg.

2 Tbsp crispy fried onions (such as French’s).

1 Tbsp sliced chives.

Preheat oven to 450 ° F. Place fennel in a 2 1/2- quart baking meal. Toss with 1 tablespoon oil and 1/2 teaspoon salt. Sprinkle with 1/4 cup Parmesan. Roast until tender, about 20 minutes.
Add mushrooms; cook, undisturbed, up until browned on bottom, about 4 minutes. Include leeks; cook, stirring sometimes, till a little softened, about 5 minutes.

Leading fennel with 1/2 cup Gruyère. Include mushrooms and leeks to fennel; toss to integrate. Cover with aluminum foil and bake till vegetables are tender and cream is bubbling, about 45 minutes.

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