Potato au Gratin with Chanterelles

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