Potato, Parsnip and Porcini Gratin
by Nigella. Featured in NIGELLA CHRISTMASIntroduction
Cooking potatoes for large numbers of people is not always easy. This gratin makes it so, not least because I don’t peel the potatoes (or the parsnips for that matter). Obviously, you don’t need to make it ahead, but knowing you can is a help. There is a fabulously musky scent to this gratin, which comes in part from the star anise, in part from the porcini, and also from the culinary alchemy of all the ingredients together. And the thing is, for something so sweetly comforting, it is — I cannot explain why — somehow grand and exquisite, too.
Although garlic oil is listed in the ingredients, I frequently dispense with it, adding instead a further 15g / tablespoon of butter and mincing in one or two garlic cloves once the dried porcini have had their couple of minutes in the pan.
For US cup measures, use the toggle at the top of the ingredients list.
Cooking potatoes for large numbers of people is not always easy. This gratin makes it so, not least because I don’t peel the potatoes (or the parsnips for that matter). Obviously, you don’t need to make it ahead, but knowing you can is a help. There is a fabulously musky scent to this gratin, which comes in part from the star anise, in part from the porcini, and also from the culinary alchemy of all the ingredients together. And the thing is, for something so sweetly comforting, it is — I cannot explain why — somehow grand and exquisite, too.
Although garlic oil is listed in the ingredients, I frequently dispense with it, adding instead a further 15g / tablespoon of butter and mincing in one or two garlic cloves once the dried porcini have had their couple of minutes in the pan.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8
- 10 grams dried porcini (or ceps)
- 50 grams butter
- 1 tablespoon garlic infused olive oil (see Intro)
- 500 millilitres full fat milk
- 500 millilitres double cream
- 3 star anise
- 1 teaspoon Maldon sea salt flakes (or ½ teaspoon table salt)
- good grinding pepper
- 900 grams potatoes
- 900 grams parsnips
- ⅓ cup dried porcini (or ceps)
- ½ stick butter
- 1 tablespoon garlic flavored oil (see Intro)
- 2 cups whole milk
- 2 cups heavy cream
- 3 star anise
- 1 teaspoon kosher salt (or ½ teaspoon table salt)
- good grinding pepper
- 2 pounds potatoes
- 2 pounds parsnips
Method
- Soak the porcini in 150ml/⅓ cup of boiling water for about 20–30 minutes.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/450ºF. Heat the butter and garlic oil in a large pan.
- Drain the porcini, reserving the liquid, then finely chop the mushrooms and add them to the pan to cook for a couple of minutes.
- Add the mushroom-liquid, milk, cream, star anise and salt and pepper.
- Without peeling the potatoes or parsnips, slice them into 1cm round slices and add to the pan.
- Bring the pan to a bubbling simmer and then gently cook, partially covered, for 20 minutes, or until the potato and parsnip are tender but not mushy.
- Decant into a gratin-type, ovenproof dish (mine is a round shallow casserole, about 30cm x 7cm deep / about 5-quart capacity).
- Cook in the oven for about 40 minutes (it will need longer if you have cooked it ahead and left it to cool before putting in the oven) or until the top is coloured in places and the gratin looks bubbly underneath.
- Soak the porcini in 150ml/⅓ cup of boiling water for about 20–30 minutes.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/450ºF. Heat the butter and garlic oil in a large pan.
- Drain the porcini, reserving the liquid, then finely chop the mushrooms and add them to the pan to cook for a couple of minutes.
- Add the mushroom-liquid, milk, cream, star anise and salt and pepper.
- Without peeling the potatoes or parsnips, slice them into 1cm round slices and add to the pan.
- Bring the pan to a bubbling simmer and then gently cook, partially covered, for 20 minutes, or until the potato and parsnip are tender but not mushy.
- Decant into a gratin-type, ovenproof dish (mine is a round shallow casserole, about 30cm x 7cm deep / about 5-quart capacity).
- Cook in the oven for about 40 minutes (it will need longer if you have cooked it ahead and left it to cool before putting in the oven) or until the top is coloured in places and the gratin looks bubbly underneath.
Additional Information
MAKE AHEAD:
Decant the vegetables into the gratin dish and leave to cool. Cover tightly with clingfilm and keep in the fridge for up to 1 day. To cook, leave the dish at room temperature for about 40 minutes. Cook in the oven as directed.
FREEZE AHEAD:
Cool and cover the vegetables as above, then freeze for up to 1 week. To use, thaw overnight in the fridge, and cook as above.
MAKE AHEAD:
Decant the vegetables into the gratin dish and leave to cool. Cover tightly with clingfilm and keep in the fridge for up to 1 day. To cook, leave the dish at room temperature for about 40 minutes. Cook in the oven as directed.
FREEZE AHEAD:
Cool and cover the vegetables as above, then freeze for up to 1 week. To use, thaw overnight in the fridge, and cook as above.
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Posted by maxine22 on 3rd December 2011
Show more commentsI’d been waiting to use a packet of dried porcini mushrooms that were sitting patiently in my pantry… then this delight comes into my inbox! I used what I had (didn’t want to use up the big spuds I always buy for wedges) so it ended up being a mix of white, red, and sweet potatoes plus of course the parsnip. The sweet potato gave the dish a dash of added colour. Thanks again, N!
Another great recipe which I shall try. I recently made the 4 chocolate loaf cake. Oh my, it was so light and chocolaty.
Seems like a handy recipe to have and it’s also good if you have leftover chicken.
So easy to make, loved it and would make again .