Potato, Parsnip, and Porcini Gratin

Not a real looker

Let's face it this one is not a real looker, but it does taste great. I know potato and parsnips are both root vegetables but they are not something that I would normally think to pair together. They do work quite well. We ate this as a main meal with a salad. I could also see it as a side dish. It comes together pretty quickly if you have a madoline.

Potato, Parsnip & Porcini Gratin (Adapted from Nigella Lawson)

1/3 c dried porcini
2/3 c boiling water
4T butter
2 cloves garlic, minced
2 c milk
2 c heavy cream
3 star anise
salt/pepper
2lbs potato, sliced 1/8" (skins on)
2lbs parsnips, sliced 1/8"

Sort of crush up the porcini with your hands. Soak porcini for 30 minutes in water . In a cast iron skillet (or other oven proof skillet) heat butter and garlic. Cook until fragrant. Add mushrooms (and liquid), milk, and cream to the skillet. Add salt/pepper to taste (more than you think). Add star anise. Bring to a boil. Lower heat and add the potato and parsnips to the pan. Try to mix them up so they are evenly distributed. Partially cover the pan with the lid and simmer for 20 minutes or until fairly tender (but not done and mushy). Bake in oven at 450 for about 40 minutes or until nicely browned on top and bubbly.

I had a little bit of bubble over when the pan was simmering on the stove top. I don't know what it is but whenever I cover potatoes they go over if my eyes aren't glued to them. So sure enough I stepped away and over they went.

The porcini add a lot of flavor. The star anise adds a little warmth to the dish. I think you could also make this with using thyme instead of star anise and it would be quite nice.

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