Porcini, Celeriac, and Potato Gratin

By • November 19, 2013 3 Comments

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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
  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.

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