White Bean and Mushroom Gratin
Why This Recipe Works
Our vegetarian gratin features creamy white beans, meaty cremini mushrooms, tender carrots, and a crisp, toasty layer of bread. The gravy's flavor is created from the fond developed by carefully sautéing mushrooms and aromatics and deglazing with nutty dry sherry. The combination of flour and starchy canned bean liquid thickened the gravy. We baked the gratin in a low oven after topping it with lightly seasoned and oiled bread cubes. As it baked, the lower portion of the bread merged with the gratin, creating a lovely soft texture, while the upper portion dried out. Then, by flipping on the broiler for just a few minutes, we toasted the bread until it was golden brown and crisp. The final product was complex in flavor and featured a variety of textures.