E N T E R TA I N I N G 202 2 culturecheesemag.com 53
MUSHROOM AND
LEEK GRATIN
Written and styled by Molly Shuster
Photographed by Lauren Volo
Rich and earthy, this gratin is
perfect for cold winter nights. Pair
with roast chicken, beef, or lamb.
Serves 4 to 6
4 tablespoons unsalted
butter, divided
4 leeks (white and light
green parts only), halved
lengthwise and cut crosswise
into ½-inch slices
1 cup chicken stock
¾ cup heavy cream
1 tablespoon extra-virgin
olive oil
1 pound oyster mushrooms,
stemmed, halved if large
3 cloves garlic, chopped
Leaves from 4 sprigs thyme
Kosher salt and freshly ground
black pepper, to taste
6 ounces fontina, grated
(about 1¾ cups)
1 cup fresh breadcrumbs
Heat oven to 400°F. Melt 2
tablespoons butter in a heavy
9-inch skillet (preferably
oven-safe) over medium-high
heat. Add leeks and cook,
stirring occasionally, until
softened and golden brown,
about 10 minutes. Add
chicken stock and cream.
Reduce heat and simmer
until liquid is reduced by half,
12 to 15 minutes.
Meanwhile, warm oil in
another large, heavy skillet
over medium-high heat.
Add mushrooms and cook,
stirring occasionally, until
golden and crisp, about
12 minutes. Lower heat to
medium and add garlic and
thyme. Cook for 1 minute.
Season with salt and pepper.
Add mushrooms and
fontina to leek mixture
and stir. Transfer to a
9-inch-by-9-inch baking
dish if skillet is not oven-
safe. Melt remaining 2
tablespoons butter in a
small skillet over medium
heat. Add breadcrumbs and
cook, stirring frequently,
until golden and crispy,
about 8 minutes. Top
mushroom-leek mixture
with breadcrumbs.
Bake until golden and
bubbling, 15 to 20 minutes.
Mushroom and
Leek Gratin
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combined 10 medals at this year's 39th ACS Annual Conference.
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