Celeriac and mushroom gratin


Celeriac and mushroom gratin
This gratin combines sliced celeriac simmered in milk with fried mushrooms.
80 K 5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: May 10th 2023
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 8 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Celeriac and mushroom gratin
Peel 1 celeriac, rinse and cut into quarters.

Stage 2 - 5 min.
Celeriac and mushroom gratin
Slice the quarters thinly (use a mandolin if possible; it's very quick).

Stage 3 - 5 min.
Celeriac and mushroom gratin
Pour 1 litre whole milk into a suacepan, add 1 garlic clove, salt, pepper and the sliced celeriac.

Stage 4 - 5 min.
Celeriac and mushroom gratin
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.

Stage 5 - 10 min.
Celeriac and mushroom gratin
Prepare 500 g mushrooms, then cut them into small pieces.

Stage 6 - 5 min.
Celeriac and mushroom gratin
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).

Stage 7 - 2 min.
Celeriac and mushroom gratin
Butter a gratin dish.

Spread half the celeriac in the bottom with half of the 100 g grated cheese. Salt and pepper lightly.

Stage 8 - 2 min.
Celeriac and mushroom gratin
Spread the mushrooms on top.

Stage 9 - 4 min.
Celeriac and mushroom gratin
Then the rest of the celeriac and cheese. Salt and pepper again, then pour over 200 ml cream.

Stage 10 - 25 min.
Celeriac and mushroom gratin
Bake for about 25 minutes, until the top is nicely browned.
Source: Based on a recipe by Nathalie Beauvais.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %110 RDI=10 %120 RDI=20 %1,870 RDI=90 %7,820 RDI: 90 %
Per 100 g3 RDI=1 %4 RDI=0 %4 RDI=1 %70 RDI=3 %280 RDI: 3 %
Per person20 RDI=6 %20 RDI=2 %20 RDI=3 %310 RDI=20 %1,300 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, Milk
How much will it cost?
  • For 6 people : 6.80 €
  • Per person : 1.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pistachio custard tart
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
July 13th 2022125 K 24.3 50 min.
Bacon and cabbage omelette
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
April 26th 201769 K4 50 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31th 2013261 K4 1 hour 35 min.
Nicholas's fish
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
February 21th 2011253 K4.8 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page