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Leek and mushroom gratin from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • Gruyère cheese
  • leeks
  • nutmeg
  • parsley
  • breadcrumbs
  • chicken stock
  • cremini mushrooms
  • Parmigiano Reggiano cheese

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Notes about this recipe

  • Breadcrumbs on May 26, 2013

    p. 609 - Scrumptious…I highly recommend this dish. This is what I call a pot-messer because if you follow the recipe as set out, you’d dirty almost every pot in the house. I did change it up a bit and cooked my mushrooms in the pan I used for the leeks, setting the leeks aside in the meantime. Nonetheless you’ll need a pan for your sauce, another for the breadcrumb/cheese crust and the leek/mushroom pan. Then of course your gratin dish to bake it in. The head note mentions that the lemon zest helps balance the gratin’s richness and I’d have to agree. I spritzed the gratin w some lemon juice just prior to serving each plate to further brighten the flavours. Since you can make all the components of this in advance, I think it would make a sensational company dish. It looks and tastes impressive and I especially loved the Gruyere in the topping. I’ll definitely make this again. Photos here: http://chowhound.chow.com/topics/705559#8097501

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