Porcini, Celeriac, And Potato Gratin

1. 1

   Preheat oven to 400 degrees F (200C).

2. 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. 3

   Clean, (peel), and thinly slice vegetables (celery root, potatoes and porcini mushrooms*). Keeping each category separate.

4. 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. 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. 6

   Pour remaining cream on layers. Sprinkle with Parmesan cheese. Bake for approximately 50 minutes.

7. 7

   Remove from oven. Let rest 10 minutes. Serve warm.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.