Veggie

Mushroom And Leek Gratin

Name: Mushroom And Leek Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 cups (120g) mixed mushrooms (cremini, shiitake, button); 2 medium leeks, thinly sliced; 2 tablespoons (30g) unsalted butter; 1/2 cup (120g) grated cheddar cheese; 1/4 cup (30g) grated Parmesan cheese; 1/2 cup (120ml) heavy cream; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons (30g) panko breadcrumbs

By Maren Holloway · June 19, 2026 · Veggie

Prep20 min

Cook30 min

Total50 min

Serves6

I still remember the first time I made a mushroom and leek gratin - it was a chilly winter evening, and I was looking for a comforting, one-dish meal that would warm my family's hearts. The combination of earthy mushrooms, sweet leeks, and creamy cheese, all baked to a golden, bubbly perfection, was love at first bite.

As a home cook, I've always been drawn to dishes that are both elegant and effortless, and this gratin fits the bill perfectly. It's a versatile recipe that works beautifully for a weeknight dinner or a special occasion, and it's easily scalable to feed a crowd.

Over the years, I've tweaked and refined my mushroom and leek gratin recipe to get it just right. I've experimented with different types of mushrooms, cheeses, and cooking techniques, and I'm excited to share my findings with you. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite.

In this article, I'll walk you through the steps to make a delicious mushroom and leek gratin, from preparation to serving. I'll share my tips and tricks for getting the perfect crispy top and creamy center, and I'll provide you with some easy substitutions and make-ahead tips to make the recipe more convenient.

So, let's get started on this culinary journey, and I hope you'll join me in the kitchen to create a dish that will warm your heart and nourish your soul.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal preparation time.
It's a versatile dish that can be served as a main course or a side dish.
The combination of mushrooms, leeks, and cheese is a classic and comforting flavor combination.
The dish is perfect for a chilly evening, as it's warm, comforting, and nourishing.
It's a great way to use up leftover vegetables and cheese.
The recipe can be easily scaled up or down to feed a crowd or a small group.
It's a great option for a special occasion, as it's elegant and impressive.

Why This Recipe Works

The key to a great mushroom and leek gratin is in the layering of flavors and textures. By combining the earthy sweetness of mushrooms and leeks with the richness of cheese and cream, we create a dish that's both comforting and sophisticated. The secret to a crispy top and creamy center lies in the cooking technique - we'll use a combination of sautéing, baking, and broiling to get the perfect texture.

The type of cheese we use is also crucial - a mix of grated cheddar and Parmesan provides a nice balance of flavor and texture. The cheddar adds a rich, creamy element, while the Parmesan provides a salty, nutty flavor. And, of course, a sprinkle of breadcrumbs on top adds a satisfying crunch to the dish.

Another important factor is the choice of mushrooms. I like to use a combination of cremini and shiitake mushrooms, as they provide a nice balance of flavor and texture. The cremini mushrooms are mild and earthy, while the shiitake mushrooms are more robust and umami-rich.

Ingredients You’ll Need

To make this delicious mushroom and leek gratin, you'll need a few simple ingredients. The key players are, of course, the mushrooms and leeks, which provide the bulk of the flavor and texture. You'll also need some cheese, cream, and breadcrumbs to add richness and crunch to the dish. Don't worry if you don't have all of these ingredients on hand - I'll provide you with some easy substitutions and make-ahead tips to make the recipe more convenient.

When shopping for the ingredients, look for fresh, high-quality produce. Choose mushrooms that are firm and have a nice earthy aroma, and select leeks that are crisp and have a sweet, oniony flavor. For the cheese, you can use a combination of cheddar and Parmesan, or experiment with other types of cheese to find the flavor you like best.

2 cups (120g) mixed mushrooms (cremini, shiitake, button)I like to use a combination of cremini and shiitake mushrooms for this recipe, as they provide a nice balance of flavor and texture. You can also use other types of mushrooms, such as portobello or oyster mushrooms, if you prefer.
2 medium leeks, thinly slicedMake sure to choose leeks that are crisp and have a sweet, oniony flavor. You can also use other types of onions, such as shallots or scallions, if you prefer.
2 tablespoons (30g) unsalted butterI like to use high-quality, European-style butter for this recipe, as it has a rich, creamy flavor. You can also use other types of butter, such as salted or browned butter, if you prefer.
1/2 cup (120g) grated cheddar cheeseI like to use a combination of cheddar and Parmesan cheese for this recipe, as they provide a nice balance of flavor and texture. You can also use other types of cheese, such as Gruyère or Gouda, if you prefer.
1/4 cup (30g) grated Parmesan cheeseParmesan cheese has a salty, nutty flavor that pairs perfectly with the earthy sweetness of the mushrooms and leeks. You can also use other types of cheese, such as Asiago or Romano, if you prefer.
1/2 cup (120ml) heavy creamI like to use high-quality, heavy cream for this recipe, as it has a rich, creamy texture. You can also use other types of cream, such as half-and-half or whole milk, if you prefer.
1 teaspoon dried thymeThyme has a savory, slightly minty flavor that pairs perfectly with the earthy sweetness of the mushrooms and leeks. You can also use other types of herbs, such as rosemary or parsley, if you prefer.
1/2 teaspoon saltI like to use high-quality, flaky sea salt for this recipe, as it has a delicate, crunchy texture. You can also use other types of salt, such as kosher or table salt, if you prefer.
1/4 teaspoon black pepperBlack pepper has a sharp, peppery flavor that pairs perfectly with the earthy sweetness of the mushrooms and leeks. You can also use other types of pepper, such as white or green pepper, if you prefer.
2 tablespoons (30g) panko breadcrumbsPanko breadcrumbs have a light, airy texture that pairs perfectly with the crispy top and creamy center of the gratin. You can also use other types of breadcrumbs, such as whole wheat or gluten-free, if you prefer.

Ingredients for Mushroom And Leek Gratin

Equipment You’ll Need

Large heavy skillet or sauté panSharp chef's knifeCutting boardInstant-read thermometer9x13 inch baking dishWhiskMeasuring cups and spoons

How to Make Mushroom And Leek Gratin

1
Preheat your oven to 375°F (190°C).
2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are softened and lightly browned, about 10-12 minutes.
3
Add the mixed mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
4
Add the thyme, salt, and pepper to the skillet and stir to combine. Cook for 1-2 minutes, until the mushrooms are fragrant.
5
In a separate bowl, whisk together the heavy cream and grated cheese. Pour the cream mixture over the mushroom and leek mixture in the skillet, and stir to combine.
6
Transfer the mixture to a 9x13 inch baking dish and top with the panko breadcrumbs.
7
Dot the top of the gratin with the remaining 1 tablespoon of butter.
8
Bake the gratin in the preheated oven for 25-30 minutes, until the top is golden brown and the center is hot and bubbly.
9
Remove the gratin from the oven and let it rest for 10-15 minutes before serving.
10
Serve the gratin hot, garnished with fresh herbs or a sprinkle of cheese, if desired.

Expert Tips

Use a variety of mushrooms for the best flavor and texture.
Don't overcook the leeks - they should be softened and lightly browned, but still retain some crunch.
Use high-quality cheese for the best flavor - a combination of cheddar and Parmesan works well.
Don't overcrowd the skillet - cook the mushrooms and leeks in batches if necessary.
Let the gratin rest for 10-15 minutes before serving - this will help the flavors to meld together and the cheese to set.
Experiment with different types of cheese and herbs to find the flavor combination you like best.
Consider making the gratin ahead of time and refrigerating or freezing it for later use.
Use a thermometer to ensure the gratin is hot and bubbly - it should reach an internal temperature of 165°F (74°C).

Common Mistakes to Avoid

Overcooking the leeks - they should be softened and lightly browned, but still retain some crunch.
Using low-quality cheese - this can result in a bland and unappetizing gratin.
Not letting the gratin rest - this can result in a messy and unappetizing presentation.
Overcrowding the skillet - this can result in a gratin that is steamed instead of browned.
Not using enough cream - this can result in a dry and unappetizing gratin.
Not using a thermometer - this can result in a gratin that is undercooked or overcooked.

Variations and Substitutions

Add some diced ham or bacon to the gratin for a smoky flavor.
Use different types of cheese, such as Gruyère or Gouda, for a unique flavor.
Add some chopped fresh herbs, such as parsley or thyme, for a bright and refreshing flavor.
Use different types of mushrooms, such as portobello or oyster mushrooms, for a unique texture and flavor.
Add some diced vegetables, such as carrots or zucchini, for added nutrition and flavor.
Use a combination of cream and milk for a lighter and more brothy gratin.
Add some grated nutmeg or cayenne pepper for a unique and aromatic flavor.

What to Serve With Mushroom And Leek Gratin

This mushroom and leek gratin is perfect as a main course or side dish, and it pairs well with a variety of flavors and textures. Consider serving it with a simple green salad, a crusty loaf of bread, or a side of roasted vegetables. You can also use it as a filling for sandwiches or wraps, or as a topping for soups or salads.

Some other ideas for serving the gratin include:

Serve the gratin with a simple green salad and a crusty loaf of bread.Use the gratin as a filling for sandwiches or wraps.Top the gratin with a fried egg or a sprinkle of cheese.Serve the gratin with a side of roasted vegetables or a hearty bowl of soup.Use the gratin as a topping for soups or salads.Serve the gratin with a side of garlic bread or crackers.

Make-Ahead, Storage, Freezing and Reheating

This mushroom and leek gratin can be made ahead of time and refrigerated or frozen for later use. To refrigerate, let the gratin cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. To freeze, let the gratin cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.

To reheat the gratin, simply thaw it overnight in the refrigerator, then bake it in a preheated oven at 375°F (190°C) for 20-25 minutes, until hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat, as this can result in a dry and unappetizing gratin.

Some other tips for storing and reheating the gratin include:

Make sure to label and date the container or bag, so you can easily keep track of how long it's been stored.

Consider dividing the gratin into smaller portions, so you can easily reheat and serve individual servings.

Don't be afraid to get creative with the leftovers - you can use them as a filling for sandwiches or wraps, or as a topping for soups or salads.

Frequently Asked Questions

What type of mushrooms should I use for this recipe?

You can use a variety of mushrooms for this recipe, such as cremini, shiitake, or button mushrooms. The most important thing is to choose mushrooms that are fresh and have a nice earthy flavor.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Simply let the gratin cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days, or freeze for up to 3 months.

What type of cheese should I use for this recipe?

You can use a variety of cheeses for this recipe, such as cheddar, Parmesan, or Gruyère. The most important thing is to choose a cheese that has a nice flavor and texture, and that will melt well in the oven.

Can I add other ingredients to this recipe?

Yes, you can add other ingredients to this recipe, such as diced ham or bacon, chopped fresh herbs, or grated nutmeg. The most important thing is to choose ingredients that will complement the flavor and texture of the mushrooms and leeks.

How do I know when the gratin is done?

The gratin is done when it is hot and bubbly, and the top is golden brown. You can also check the internal temperature of the gratin, which should be at least 165°F (74°C).

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the mushrooms and leeks in a skillet, then transfer them to the slow cooker with the remaining ingredients and cook on low for 2-3 hours, or until hot and bubbly.

Can I make this recipe in advance and freeze it?

Yes, you can make this recipe in advance and freeze it. Simply let the gratin cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.

How do I reheat the gratin?

The Full Recipe

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