Mushroom Gratin

A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.

Baking Vegetarian Cheese French Mushrooms

Estimated Nutrition

Calories

709.2

kcal / serving

4255.4 kcal total

Carbs

23.3g

per serving

139.5 g total

Fat

55.4g

per serving

332.1 g total

Protein

30.2g

per serving

181.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Salted Butter

to butter bread

275

Gruyère

grated

piece

300

300

grated

GrainsCereals

slice

White Bread

day-old, with crusts left on

NutsSeeds

to taste

Sea Salt

to taste

Black Pepper

freshly ground

OilsFats

Groundnut Oil

Vegetables

piece

Red Onions

peeled, halved, and sliced

200

Wild Mushrooms

sliced

Method

Preheat your oven to 180°C.

Fry sliced onions in oil until golden, then sauté mushrooms until softened and colored.

Butter the bread slices and cut them into triangles.

Layer half the bread in a greased dish, followed by half the onion-mushroom mixture and half the Gruyère.

Repeat the layers with the remaining bread, vegetables, and Gruyère.

Whisk eggs, milk, crème fraîche, and Parmesan together, then pour over the dish.

Place the dish in a roasting tray filled two-thirds high with warm water.

Bake for 35 minutes until the gratin is puffy and golden.