Cheesy Weekend Brunch: Mushroom and Leek Gratin | culture: the word on cheese

Name: Cheesy Weekend Brunch: Mushroom and Leek Gratin | culture: the word on cheese
Ingredients: 4 tablespoons unsalted butter (divided); 4 leeks (white and light green parts only, halved lengthwise, rinsed, and cut crosswise into ½-inch slices); 1 cup chicken stock; ¾ cup heavy cream; 1 tablespoon extra-virgin olive oil; 1 pound oyster mushrooms (stemmed, halved if large); 3 cloves garlic (chopped); Leaves from 4 sprigs thyme; Kosher salt (to taste); Freshly ground black pepper (to taste); 6 ounces fontina cheese (grated (about 1¾ cups)); 1 cup fresh breadcrumbs

culturecheesemag.com

Nutty and sweet, the classic fontina matches up well with a variety of winter dishes, like this luxurious mushroom and leek gratin.

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Ingredients

4 tablespoons unsalted butter (divided)
4 leeks (white and light green parts only, halved lengthwise, rinsed, and cut crosswise into ½-inch slices)
1 cup chicken stock
¾ cup heavy cream
1 tablespoon extra-virgin olive oil
1 pound oyster mushrooms (stemmed, halved if large)
3 cloves garlic (chopped)
Leaves from 4 sprigs thyme
Kosher salt (to taste)
Freshly ground black pepper (to taste)
6 ounces fontina cheese (grated (about 1¾ cups))
1 cup fresh breadcrumbs