Gratin of Celery Root and Potato2014-07-03
- Yield : 8 servings
- Cook Time : 25m
- Ready In : 25m
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- 2 pounds Yukon gold potatoes, scrubbed
- 2 pounds celery root
- 3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
- Sea salt
- 1 cup grated Beaufort cheese
- 4 ounces heavy cream
Preheat the oven to 375 degrees F.
Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
Bake until deep golden brown, about 1 hour.