Food Recipes Fennel, Leek, and Wild Mushroom Gratin Is a Delicious, Cheesy Vegetarian Side 5.0 (2) 1 Review A cozy and cheesy baked side dish that’s perfect for the holiday table. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on December 08, 2023 Rate PRINT Share Close Photo: Victor Protasio Prep Time: 30 mins Total Time: 1 hr 45 mins Servings: 8 servings Jump to Nutrition Facts This rich vegetable gratin recipe with caramelized edges and a range of textures is a true treat. Parmesan-dusted fennel roasts in the oven while mushrooms and leeks cook on the stovetop. Allowing the vegetables to cook separately ensures a creamy gratin instead of a watery one while achieving browning for peak flavor. Then a generous handful of Gruyere cheese enriches the veggies before the heavy cream and aromatics go into the baking dish. The result is tender, flavorful veggies cocooned in a rich cream, with a cheesy golden brown crust and sprinkling of crispy fried onions and chives. Yes, please! Wild mushrooms can be found in a variety pack and often times they even come sliced. But if you want to shop for your own mix and slice them at home, look for these varieties: oyster mushrooms, maitake, chanterelles, shiitakes, or cremini. How to Wash Mushrooms—Including Store-Bought and Cultivated Ingredients 1 medium bulb fennel, cored and sliced (about 1/2 in. thick) 3 Tbsp olive oil, divided 1 1/2 tsp kosher salt, divided 1/2 cup grated Parmesan cheese (about 2 oz.), divided 8 oz sliced mushrooms 2 leeks (white and light green parts only), halved and thinly sliced 4 oz Gruyère cheese, shredded (about 1 cup), divided 1 1/4 cups heavy cream 1 tsp Dijon mustard 1/8 tsp ground nutmeg 2 Tbsp crispy fried onions (such as French's) 1 Tbsp sliced chives Directions Preheat oven to 450°F. 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 Gruyère. 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 Gruyère and 1/4 cup Parmesan. Cover with aluminum foil and bake until vegetables are tender and cream is bubbling, about 45 minutes. Rate It Print Nutrition Facts (per serving) 287 Calories 26g Fat 9g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 287 % Daily Value * Total Fat 26g 33% Saturated Fat 13g 65% Cholesterol 61mg 20% Sodium 490mg 21% Total Carbohydrate 9g 3% Dietary Fiber 2g 5% Total Sugars 3g Protein 7g 15% Vitamin C 5mg 5% Calcium 201mg 15% Iron 1mg 7% Potassium 248mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.