Thanks to Betty Crocker, most people associate the words “au gratin” with cheese sauce, but in the culinary world, au gratin is a cassoulet with a browned crust on top, usually breadcrumbs and cheese. This recipe is delicious but not low fat. It’s great with a grilled steak or a beef tenderloin so it’s usually a dish I reserve for dinner parties or holiday gatherings. Nothing like a nice piece of beef tenderloin with this dish and some truffled mashed potatoes to impress your friends and guests! If you love mushrooms like I do, give this one a try!
- 3 pounds sliced crimini mushrooms (sold in grocery stores as Baby Bells)
- 1 pound thinly sliced red onion
- Sea salt and fresh cracked black pepper
- 1 tbsp chopped parsley
- 8oz butter, quartered and melted
- 8oz heavy cream
- 8oz Panko bread crumbs
- 1/2 cup shredded Parmesan cheese
Preheat oven to 375F. Spray a baking dish with PAM. Add one layer of mushrooms to the bottom of the dish. Top with 1 layer of onions. Sprinkle with salt and pepper, top with some parsley. Drizzle with 2oz of melted butter and 2oz of cream. Repeat the layers 3 more times. Top with breadcrumbs and Parmesan cheese.
Bake for 20-25 minutes, until top is golden brown.