x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.