Celeriac and mushroom gratin

For 6 people, you will need:

• 1 1 celeriac
• 2 1 litre whole milk
• 3 1 bayleaf
• 4 1 garlic clove
• 5 500 g mushrooms
• 6 3 tablespoons olive oil
• 7 1 knob butter
• 8 100 g grated cheese
• 9 200 ml cream
• Total weight: 2,770 grams

Times:

Step by step recipe

• 1: Peel 1 celeriac, rinse and cut into quarters.
• 2: Slice the quarters thinly (use a mandolin if possible; it's very quick).
• 3: Pour 1 litre whole milk into a suacepan, add 1 garlic clove, salt, pepper and the sliced celeriac.
• 4: SImmer gently until the celeriac is tender.
  Discard the garlic and bayleaf, then drain the celeriac (the milk used for cooking is not used again in this recipe).
  Set aside.
• 5: Prepare 500 g mushrooms, then cut them into small pieces.
• 6: Pour 3 tablespoons olive oil into a frying pan on high heat. When hot, add the mushrooms and fry until browned, stirring frequently.
  Set aside.
  Preheat the oven to 390°F (200°C).
• 7: Butter a gratin dish.
  Spread half the celeriac in the bottom with half of the 100 g grated cheese. Salt and pepper lightly.
• 8: Spread the mushrooms on top.
• 9: Then the rest of the celeriac and cheese. Salt and pepper again, then pour over 200 ml cream.
• 10: Bake for about 25 minutes, until the top is nicely browned.