Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 cup grated Emmental cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Medium saucepan
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and are tender, about 10 minutes. Season with salt and pepper to taste.
3. In a medium saucepan, whisk together the flour, milk, and heavy cream. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.
4. Remove the saucepan from the heat and stir in the grated Emmental cheese until melted and smooth.
5. Add the cooked mushrooms to the cheese sauce and stir to combine.
6. Pour the mixture into a baking dish and sprinkle the breadcrumbs over the top.
7. Bake for 25-30 minutes, or until the top is golden brown and the gratin is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 371
Fat: 29g
Carbohydrates: 12g
Protein: 16g
Sodium: 383mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of mushroom you like in this recipe.
- Instead of Emmental cheese, you can use Gruyere, Swiss, or any other type of cheese that melts well.
Variations:
- Add cooked bacon or ham to the mushroom mixture for a heartier dish.
- Add chopped herbs like thyme or parsley to the cheese sauce for extra flavor.
- Use this gratin as a topping for baked potatoes or roasted vegetables.
Tips and tricks:
- Make sure to cook the mushrooms until they release their moisture and are tender before adding them to the cheese sauce.
- Use fresh breadcrumbs for the topping for a crispy texture.
- Let the gratin cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs or a sprinkle of paprika for color.
Garnishes:
- Fresh herbs like thyme or parsley
- Paprika
Pairings:
- Serve with a green salad dressed with a vinaigrette for a light meal.
- Pair with a glass of white wine like Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables like Brussels sprouts or asparagus
- Baked potatoes or sweet potatoes
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the breadcrumbs are not getting crispy, broil the gratin for a few minutes at the end of cooking time.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Gratin dishes originated in France and were traditionally made with potatoes and cheese.
Flavor profiles:
- Creamy, cheesy, earthy, savory
Serving suggestions:
- Serve hot out of the oven with a side salad or roasted vegetables.
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Region: Swiss