Mushroom Gratin
A delicious and easy gratin with creamy, thyme-infused mushrooms covered with melty cheese, crispy bread crumbs and baked until golden brown and bubbly.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 tablespoons unsalted butter (divided, plus more for buttering the baking dish)
- 1 heaping cup fresh bread crumbs (from 2 or 3 slices of white sandwich bread, sourdough or a country loaf (see note below))
- 2 pounds cremini or white button mushrooms (washed and quartered)
- 2 small shallots (minced)
- Coarse salt and freshly ground pepper
- 2 teaspoons chopped fresh thyme
- 2 tablespoons all-pupose flour
- ¼ cup dry white wine
- ½ cup water
- ⅔ cup heavy whipping cream
- 1 cup grated Gruyere cheese
Instructions
- 1
Preheat oven to 450 degrees. Butter a 2 quart baking dish and set aside. Place breadcrumbs in a small bowl and set aside.
- 2
Heat a 12 inch nonstick skillet over medium and add butter. Once butter has melted, transfer one tablespoon to the small bowl with the breadcrumbs. Stir with a fork to combine.
- 3
Add shallot to the remaining butter in the pan and saute until soft and translucent, about 2-3 minutes. Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms are browned and tender, about 10 minutes. Add thyme and stir to combine.
- 4
Reduce heat to medium low, add flour and cook, stirring constantly, for 1 minute. Add the white wine and cook until it has nearly evaporated, about 1 more minute. Stir in water and cream and bring to a simmer. Season with additional salt and pepper to taste. Transfer mixture to prepared baking dish. Sprinkle evenly with cheese followed by the breadcrumbs. Bake 8-10 minutes or until brown and bubbly. Serve.