Grate Expectations
Creamy Honey-Mustard Mushroom Rice Pasta Gratin
1 hour
Serves 4
DinnerFrenchVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Call this the French cousin of mac and cheese: rice and pasta get cozy with mushrooms, corn, and a honey-mustard custard, all baked until the top is burnished and bubbling. Tonight, your casserole dish becomes a laboratory of texture and tang.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Grease a 2-quart baking dish with butter.
- 02Cook the rice: In a small saucepan, combine rice with 1 cup water and 1/4 tsp salt. Bring to a boil, cover, reduce heat, and simmer until tender and water is absorbed, about 15 minutes. Fluff and let cool slightly.
- 03Cook the pasta in a separate pot of salted boiling water until just al dente, about 7 minutes. Drain and set aside.
- 04Melt 1 tbsp butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until they're browned and have released most of their moisture, about 8 minutes. Stir in corn and cook 2 more minutes. Remove from heat.
- 05In a large bowl, whisk together eggs, heavy cream, 1 tsp salt, Dijon mustard, honey, and black pepper until thoroughly blended.
- 06Add the cooked rice, pasta, mushroom-corn mixture, and 1/4 cup Parmesan cheese to the custard. Stir well to combine.
- 07Spread the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup Parmesan evenly over the surface. Dot with remaining 1 tbsp butter.
- 08Bake uncovered until puffed, golden-brown, and set in the center, 35–40 minutes.
- 09Let rest 10 minutes before slicing and serving. This helps the gratin hold together cleanly.
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