Ingredients
- 6 cup (1/2-inch diced) bread cubes from a rustic country loaf, crusts removed
- 2 tablespoon good olive oil
- 1 tablespoon unsalted butter
- 2 ounce pancetta, diced small
- 4 cup sliced leeks, white and light green parts (4 leeks)
- 1 1/2 pound cremini mushrooms, stems trimmed and 1/4-inch sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup medium or dry sherry
- 1/4 cup Kosher salt
- 1/4 cup Freshly ground black pepper
- 1/3 cup minced fresh flat-leaf parsley
- 4 cup extra-large eggs
- 1 1/2 cup heavy cream
- 1 cup chicken stock, preferably homemade
- 1 1/2 cup grated gruyère cheese (6 ounces), divided
Preparation
Baking Directions:
Preheat the oven to 350 degrees Fahrenheit.
Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned.
Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat.
Add the pancetta and cook for 5 minutes, until starting to brown.
Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender.
Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 teaspoon pepper, and cook for 10 to12 minutes, until most of the liquid evaporates, stirring occasionally.
Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère.
Add the bread cubes and mushroom mixture, stirring well to combine.
Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.
Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9 x2 inches).
Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set.
Serve hot.
Tips:
Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner.
Don’t put mushrooms in water; wipe them with a clean, damp sponge.
