Leek and Duxelles Gratin

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Ingredients:

2 teaspoons unsalted butter

2 ounces unsalted butter (4 tablespoons)

2 ounces all-purpose flour (1/4 cup)

3 cups whole milk

1/2 cup cream

Fine sea salt

White pepper

Freshly grated nutmeg

Pinch of cayenne

3 pounds leeks

1.5 lbs crimini mushrooms, minced

2 large shallots, minced

1 cup Gruyere, grated

2 ounces unsalted butter

Preparation:

Adjust oven rack to uppermost position and heat oven to 425 degrees.  Butter a gratin dish with 2 teaspoons butter and set aside.

Heat butter in non-aluminum saucepan over low heat.  Add the flour to make a white roux.  Cool slightly.  In another saucepan, scald the milk and cream.  Gradually add it to the roux, beating constantly.  Bring the saucepan to a boil, stirring constantly.  Reduce heat to a simmer and simmer 15 to 30 minutes, stirring constantly.  Season with salt, pepper, nutmeg and cayenne and set aside.

Bring a large, salted pot of water to a boil.  Discard dark green tops of leeks, leave root end intact, quarter leeks, and wash well.  Add leek to boiling water and cook until tender, about 7 minutes. Drain, shock in ice water, dry, and cut into 1 1/2 inch lengths.  Set aside.

In a large 14 inch skillet, melt butter over medium high heat, until foamy, then add mushrooms.  Cook until all water in mushrooms evaporates and they begin to brown, about 8 minutes.  Add shallots and cook until translucent and mushrooms are deep golden brown, about 5 minutes more.  Season well with salt and pepper.

Scatter mushrooms in bottom of prepared gratin dish.  Top with leeks.  Cover with béchamel and sprinkle Gruyere on top.  Bake on top rack until cheese has melted and top has browned about 8 to 12 minutes..  Watch carefully.

History:

Recipe comes from Chef Tech Cooking School in Long Beach.