The picture isn't anything to be proud of - but the recipe is great! It's not very different from my regular Potato au Gratin, but it has celeriac, and most of all, chanterelles. (Funnel or golden, it won't matter.) And it has amazing flavor. The idea comes from Swedish chef Leila Lindholm.
It's a great side with meat or chicken - and I wouldn't turn it down with a piece of grilled salmon, for instance.
Potato au Gratin with Chanterelles
Serves 4
1 kg fingerling potatoes (or other floury potatoes)
1 small piece of celeriac
1 onion
2 cloves of garlic
450 ml single cream (I used 15% fat, but you could use a mixture of half milk, half heavy cream)
200 g chanterelles
1 tbsp liquid concentrated stock, vegetable or chicken works well
fresh herbs - thyme, sage, tarragon, rosemary
salt
black pepper
Preheat the oven to 200°C.
Peel and thinly slice potatoes, onions and garlic. Cut the celeriac in "julienne"-pieces - that is, about the size of matches.
Mix cream, concentrated stock, salt and pepper and bring to boil. Add potaties, celeriac, onions and garlic, and cook on medium heat until the cream thickens.
Fry the chanterelles in a little bit of butter and season with salt and pepper. Mix the mushrooms and the herbs into the rest of the ingredients. Pour everything into an oven-proof dish.
Bake for about 20 minutes, or until the gratin has a lovely bronzed surface.
Potatisgratäng med kantareller
6 comments:
Oh, that sounds delicious (and I'm so hungry). I use to do a potato au gratin with mushrooms and Ädelost which I really like.
Ja! Den här gratängen blev succé.
Har förresten sprungit hem från posten för att kunna slita upp ett adlibrisinslaget bokpaket och..tadaa! Där låg så Anna Bergenströms nya kokbok. Tjock och glansig. Nog för att hon ibland kan vara tråkig men bland 400 na recept borde man kunna finna något guldkorn.
Leilas Guldkant på vardagen införskaffades på bokmässan och står så fin i hyllan, Signerad!! Det första testet blev potatisgratängen och som sagt, det blev inte en besvikelse.
Plötsligt har jag ändå hopp om november månad. Tänk vad lite matos kan förgylla vardagen!
Ida
yummmm, chanterelles and fingerlings.. doesn't get better than that!
nice site ! n very foreigh to me but lovely recipes !
Looks like a great recipe, I'll must try it! Have you tried the dry saute' method with chanterelles? I find it much better than frying in butter, because they have so much innate moisture. You just throw them in a hot pan (no butter or anything) and let their moisture come out and then evaporate, then add butter or oil and fry as usual.
Vodnik, that's actually what I usually do, but for some reason, not in this recipe. But I always do it if serving the mushrooms more on their own, on toast, or as a topping, or something like that. Thank you for pointing it out - I'm sure it'd work well here, too.
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