A cozy and cheesy baked side dish thats perfect for the holiday table.
Victor Protasio
This rich vegetable gratin recipe with caramelized edges and a range of textures is a true treat.
Parmesan-dustedfennel roastsin the oven while mushrooms and leeks cook on the stovetop.
Photo:Victor Protasio
Allowing the vegetables to cook separately ensures acreamy gratininstead of a watery one while achieving browning for peak flavor.
Wild mushrooms can be found in a variety pack and often times they even come sliced.
This recipe was developed by Marianne Williams.
Ingredients
1medium bulbfennel, cored and sliced (about 1/2 in.
thick)
3Tbspolive oil, divided
1 1/2tspkosher salt, divided
1/2cupgrated Parmesan cheese (about 2 oz.
Place fennel in a 2 1/2-quart baking dish.
Toss with 1 tablespoon oil and 1/2 teaspoon salt.
Sprinkle with 1/4 cup Parmesan.
Roast until tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high.
Add mushrooms; cook, undisturbed, until browned on bottom, about 4 minutes.
Stir and cook until golden brown on all sides, about 3 minutes.
Add leeks; cook, stirring occasionally, until slightly softened, about 5 minutes.
Season with 1/2 teaspoon salt.
Top fennel with 1/2 cup Gruyere.
Add mushrooms and leeks to fennel; toss to combine.
Whisk cream, mustard, pepper, nutmeg, and remaining 1/2 teaspoon salt in a small bowl.
Pour over vegetables in baking dish.
Top with remaining 1/2 cup Gruyere and 1/4 cup Parmesan.
Cover with aluminum foil and bake until vegetables are tender and cream is bubbling, about 45 minutes.
2,000 calories a day is used for general nutrition advice.
