Ingredients
1 tbsp groundnut oil
2 red onions, peeled, halved and sliced
200g/7%26frac14; wild mushrooms, sliced
sea salt and freshly ground black pepper
salted butter (to butter bread)
6 thin slices of white, day-old bread with crusts left on
275g/10oz gruy%26egrave;re, grated
3 eggs
300ml/10%26frac12;fl oz milk
300g/10%26frac12;oz cr%26egrave;me fra%26icirc;che
50g/1%26frac34;oz parmesan, grated
To serve
rocket and roasted red pepper salad
Method
1. Heat the oven to 180C/350F/Gas 4.
2. Put two tablespoons of groundnut oil into a preheated pan. Add the onions and fry gently until golden. Now add the mushrooms. Saut%26eacute; for a few minutes until softened and lightly coloured. Season and remove from the heat.
3. Butter the slices of bread and cut each one into two triangles. Cover the base of a greased ovenproof dish with half of the bread.
4. Scatter over half each of the onion and mushroom mixture followed by half the grated gruy%26egrave;re. Repeat with the remaining bread, onions, mushrooms and gruy%26egrave;re.
5. Whisk the eggs, milk, cr%26egrave;me fra%26icirc;che, parmesan and some seasoning in a large bowl and pour over the lid.
6. Place the gratin dish inside a roasting dish with warm water to come two thirds of the way up the sides (a bain marie) and bake for 35 minutes until puffy and golden.
7. Serve immediately while the cheese and custard are molten and gooey.
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Orignal From: Mushroom gratin
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