Potato, Parsnip and Porcini Gratin
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.
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