Description
A rich and savory gratin featuring portobello mushrooms, crispy bacon, and a creamy cheese sauce, baked to golden perfection.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 lb portobello mushrooms, sliced
- 2 tbsp butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp fresh thyme leaves, chopped
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, reserving 1 tbsp drippings.
- Add butter to the skillet. Add sliced mushrooms and cook until browned and liquid has evaporated, about 8-10 minutes.
- Add shallot and garlic; cook for 2 minutes until fragrant.
- Sprinkle flour over the mushroom mixture and stir to coat.
- Gradually whisk in heavy cream and milk. Bring to a simmer and cook until thickened, about 3-4 minutes.
- Remove from heat. Stir in Parmesan, Gruyère, salt, pepper, nutmeg, and half of the bacon.
- Transfer mixture to a baking dish. Top with breadcrumbs and remaining bacon.
- Bake for 20-25 minutes until bubbly and golden. Garnish with fresh thyme before serving.
Notes
For extra richness, substitute half-and-half for the milk. To make ahead, assemble the gratin and refrigerate; increase baking time by 5-10 minutes.
Nutrition
- Calories: 410 kcal
- Sugar: 4 g
- Fat: 32 g
- Carbohydrates: 18 g
- Protein: 15 g