Potato and Celery Root Gratin
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- ¾ cup heavy whipping cream
- ¾ cup whole milk
- 2 teaspoons minced thyme
- ¼ teaspoon ground nutmeg
- 1 clove garlic, peeled and minced
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 1 pound Yukon gold potatoes, peeled and thinly sliced crosswise
- ½ pound celery root, peeled and thinly sliced
- ½ cup grated Gruyère cheese
Procedure
This recipe highlights the wonderful flavors of the season in an ever-comforting dish. You can substitute the potatoes for other seasonal ingredients, such as sweet potato or butternut squash, to create a wonderful variation.
Preheat an oven to 350°F and position an oven rack in the center.
In a medium saucepan, combine the cream, milk, thyme, nutmeg, and garlic; place on the stove over a medium-high heat and bring to a simmer. Remove from the heat and set aside.
Using the butter, grease the inside of a 1 quart baking dish. Evenly layer the bottom with half of the potatoes and then half of the celery root. Sprinkle with half of the cheese, generously season with salt and pepper, and repeat once more. Pour the hot cream mixture over the vegetables.
Cover the baking dish tightly with foil and place in the oven on a rimmed baking sheet. Bake until the potatoes and celery root are tender, about 1 hour. Remove the foil and cook further until the cheese is golden brown, about 10 minutes. Allow to cool slightly before serving.
Preheat an oven to 350°F and position an oven rack in the center.
In a medium saucepan, combine the cream, milk, thyme, nutmeg, and garlic; place on the stove over a medium-high heat and bring to a simmer. Remove from the heat and set aside.
Using the butter, grease the inside of a 1 quart baking dish. Evenly layer the bottom with half of the potatoes and then half of the celery root. Sprinkle with half of the cheese, generously season with salt and pepper, and repeat once more. Pour the hot cream mixture over the vegetables.
Cover the baking dish tightly with foil and place in the oven on a rimmed baking sheet. Bake until the potatoes and celery root are tender, about 1 hour. Remove the foil and cook further until the cheese is golden brown, about 10 minutes. Allow to cool slightly before serving.
Potato and Celery Root Gratin
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- ¾ cup heavy whipping cream
- ¾ cup whole milk
- 2 teaspoons minced thyme
- ¼ teaspoon ground nutmeg
- 1 clove garlic, peeled and minced
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 1 pound Yukon gold potatoes, peeled and thinly sliced crosswise
- ½ pound celery root, peeled and thinly sliced
- ½ cup grated Gruyère cheese
Procedure
This recipe highlights the wonderful flavors of the season in an ever-comforting dish. You can substitute the potatoes for other seasonal ingredients, such as sweet potato or butternut squash, to create a wonderful variation.
Preheat an oven to 350°F and position an oven rack in the center.
In a medium saucepan, combine the cream, milk, thyme, nutmeg, and garlic; place on the stove over a medium-high heat and bring to a simmer. Remove from the heat and set aside.
Using the butter, grease the inside of a 1 quart baking dish. Evenly layer the bottom with half of the potatoes and then half of the celery root. Sprinkle with half of the cheese, generously season with salt and pepper, and repeat once more. Pour the hot cream mixture over the vegetables.
Cover the baking dish tightly with foil and place in the oven on a rimmed baking sheet. Bake until the potatoes and celery root are tender, about 1 hour. Remove the foil and cook further until the cheese is golden brown, about 10 minutes. Allow to cool slightly before serving.
Preheat an oven to 350°F and position an oven rack in the center.
In a medium saucepan, combine the cream, milk, thyme, nutmeg, and garlic; place on the stove over a medium-high heat and bring to a simmer. Remove from the heat and set aside.
Using the butter, grease the inside of a 1 quart baking dish. Evenly layer the bottom with half of the potatoes and then half of the celery root. Sprinkle with half of the cheese, generously season with salt and pepper, and repeat once more. Pour the hot cream mixture over the vegetables.
Cover the baking dish tightly with foil and place in the oven on a rimmed baking sheet. Bake until the potatoes and celery root are tender, about 1 hour. Remove the foil and cook further until the cheese is golden brown, about 10 minutes. Allow to cool slightly before serving.