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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
Ingredients
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1
large potato, peeled and sliced
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1 1/2
fresh porcini mushrooms, sliced*
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1/2 cup
celery root, peeled and sliced
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1 cup
fresh cream
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1
bay leaf
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2
springs of thyme
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1 tablespoon
grated Parmesan cheese
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salt and white pepper to taste
Directions
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Preheat oven to 400 degrees F (200C).
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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)
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Clean, (peel), and thinly slice vegetables (celery root, potatoes and porcini mushrooms*). Keeping each category separate.
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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).
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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.
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Pour remaining cream on layers. Sprinkle with Parmesan cheese. Bake for approximately 50 minutes.
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Remove from oven. Let rest 10 minutes. Serve warm.
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*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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