Make Ahead

Porcini, Celeriac, and Potato Gratin

November 19, 2013
0 Ratings
  • Serves 2-3. Can very easly be doubled or tripled
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

What You'll Need
  • 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
  1. Preheat oven to 400 degrees F (200C).
  2. 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)
  3. Clean, (peel), and thinly slice vegetables (celery root, potatoes and porcini mushrooms*). Keeping each category separate.
  4. 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).
  5. 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.
  6. Pour remaining cream on layers. Sprinkle with Parmesan cheese. Bake for approximately 50 minutes.
  7. Remove from oven. Let rest 10 minutes. Serve warm.
  8. *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.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Flirty Foodie
    Flirty Foodie
  • Thea

3 Reviews

LeBec F. November 22, 2013
nice job! do you mean 1 1/2 CUPS porcini?or 1 1/2 @?
Flirty F. November 22, 2013
Most precisely I can say its 125 grams of fresh porcini. For me that translated into 1 whole fresh porcini and plus half of another fresh porcini
Thea November 21, 2013
I love porcini mushrooms and this looks like a great recipe!