Mushroom and Leek Gratin

Photo: Romulo Yanes

Serve this hearty side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.


  • 4 tablespoons extra-virgin olive oil

  • 2 pounds large portobello mushrooms (6 to 8), stemmed and sliced ½ inch thick

  • 2 leeks (white and light-green parts only), cut into ¼-inch-thick half-moons and rinsed

  • Coarse salt and ground pepper

  • ¼ cup dry white wine, such as Chardonnay

  • ¾ cup heavy cream

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fresh thyme leaves

  • 1 ounce Parmesan, finely grated (¼ cup)


  1. Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add mushrooms and cook, tossing occasionally, until softened, 10 to 15 minutes. Transfer to a paper-towel-lined plate.

  2. Wipe out skillet, return to heat, and add 2 tablespoons oil. Add leeks and season with salt and pepper. Cook, stirring frequently, until softened, 8 minutes. Add wine, and cook until almost evaporated, 2 to 3 minutes. Stir in cream, lemon juice, and thyme leaves.

  3. Transfer leek mixture to a 2-quart baking dish. Top with mushroom slices, overlapping slightly. Sprinkle with Parmesan and bake until edges are bubbling, 20 to 25 minutes. Serve warm.

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