I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.


Recipe Summary

35 mins
1 hr
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.

  • Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.

  • Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.

  • Bake in the preheated oven until the cheese is bubbly, about 10 minutes.

  • Use a spatula to scoop portions and serve immediately.

Cook's Note:

You can use chicken broth in place of water, if preferred.

Nutrition Facts

431 calories; protein 16.3g; carbohydrates 42.9g; fat 26.1g; cholesterol 80.9mg; sodium 367.5mg. Full Nutrition