Celeriac and mushroom gratin

Step by step recipe:

  1. 5 min.Celeriac and mushroom gratin : Photo of step #1
    Peel 1 celeriac, rinse and cut into quarters.
  2. 5 min.Celeriac and mushroom gratin : Photo of step #2
    Slice the quarters thinly (use a mandolin if possible; it's very quick).
  3. 5 min.Celeriac and mushroom gratin : Photo of step #3
    Pour 1 litre whole milk into a suacepan, add 1 garlic clove, salt, pepper and the sliced celeriac.
  4. 5 min.Celeriac and mushroom gratin : Photo of step #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. 10 min.Celeriac and mushroom gratin : Photo of step #5
    Peel 500 g mushrooms and chop fairly small.
  6. 5 min.Celeriac and mushroom gratin : Photo of step #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. 2 min.Celeriac and mushroom gratin : Photo of step #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. 2 min.Celeriac and mushroom gratin : Photo of step #8
    Spread the mushrooms on top.
  9. 4 min.Celeriac and mushroom gratin : Photo of step #9
    Then the rest of the celeriac and cheese. Salt and pepper again, then pour over 200 ml cream.
  10. 25 min.Celeriac and mushroom gratin : Photo of step #10
    Bake for about 25 minutes, until the top is nicely browned.

Source:

Based on a recipe by Nathalie Beauvais.

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