Mushroom and Onion Gratins

1. 1

   In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated.

2. 2

   Stir in the flour and cook the mixture, stirring, for 3 minutes.

3. 3

   In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin.

4. 4

   In a small bowl combine well the Gruyere and the bread crumbs and sprinkle the mixture over the cream.

5. 5

   (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.)

6. 6

   Bake the gratins in the middle of a preheated 325F.

7. 7

   oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden.

8. 8

   The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400F.

9. 9

   oven for 5 minutes, or until they are heated through.

* Per serving · 4 servings · Values may vary.

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