Celery Root (Celeriac) and Potato Gratin
Serves: 6 – 8Course: Side Dishes
Diet: Vegetarian
Season(s): Fall, Winter
Ingredients
- butter
- 1 small onion
- 2 garlic cloves
- 1 1/4 cup heavy cream
- cup whole milk
- 1 pound celeriac (celery root)
- 1 1/2 pounds waxy potatoes like Yukon Gold
- salt and pepper
- 1 cup melting cheese like Gouda or Gruyère, grated
Instructions
Preheat oven to 400° F. Butter an 8-inch casserole dish and set aside.
Peel the onion and cut it in half, leaving the inner root in place to hold the layers together. Peel the garlic and crush each clove with the wide, flat side of a chef's knife so that they are flattened. Put a a medium saucepan over medium-high heat and add the cream, milk, onion halves and garlic. Bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from heat and let steep for 30 minutes.
Meanwhile, peel, halve, and thinly slice celery root. Peel (if desired) and thinly slice the potatoes (cut the slices in half if need be to make the potato slices about the same size as the celery root slices). Arrange the slices in a layer on the bottom of the casserole dish, alternating celery root slices and potato slices and overlapping them like roof shingles. Season with salt and pepper and sprinkle with cheese. Repeat the layers until all of the potato and celery root has been used, setting aside a small amount of the cheese to finish the dish later.
Pour the cooled cream mixture through a sieve to remove the onion and garlic (which can be discarded). Pour the liquid evenly over casserole. Cover the casserole with a sheet of buttered aluminum foil and bake for 40 minutes. Remove foil and sprinkle casserole with remaining grated cheese; return to the oven uncovered. Bake until bubbly and golden, about 15 minutes more. Allow to rest outside of the oven for about 15 minutes before serving.
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