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	In a skillet over high heat, pour in 3 tablespoons olive oil. When it's hot, add the mushrooms and sauté them, stirring often. Set aside. Preheat your oven to 200°C (390°F).
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.