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Author Notes: As far as I am a concerned the best part about autumn is the food. And fresh porcini mushrooms are at the top of my list of autumn's beautiful gifts to humankind. —Flirty Foodie
Serves 2-3. can very easly be doubled or tripled
- 1 large potato, peeled and sliced
- 1 1/2 fresh porcini mushrooms, sliced*
- 1/2 cup celery root, peeled and sliced
- 1 cup fresh cream
- 1 bay leaf
- 2 springs of thyme
- 1 tablespoon grated Parmesan cheese
- salt and white pepper to taste
- Preheat oven to 400 degrees F (200C).
- Place thyme, bay leaf, salt, pepper and cream in a small sauce pan. Simmer on low for about 10 minutes. (The time it takes to peel and chop vegetables)
- Clean, (peel), and thinly slice vegetables (celery root, potatoes and porcini mushrooms*). Keeping each category separate.
- Strain cream. Place about 2 tbsp cream on bottom of a small oval au gratin dish. (The outer measurements of my baking dish were 9x5.5 x2 cm).
- Add layer of potatoes, followed by layer of porcini mushrooms, followed by layer of celery root, followed by a layer of porcini. Add one more layer or potatoes and porcini mushrooms.
- Pour remaining cream on layers. Sprinkle with Parmesan cheese. Bake for approximately 50 minutes.
- Remove from oven. Let rest 10 minutes. Serve warm.
- *Note: If you can't find fresh porcini substitute with 15 grams of dried porcini mushrooms. Soak in water as per package directions. Then layer as above.
- This recipe was entered in the contest for Your Best Recipe with Potatoes