Potato Celery Root Gratin

Potato Celery Root Gratin. Season with salt and pepper. Sprinkle half of spice mixture over.

Celery Root Potato Gratin with Horseradish Barley The from thewimpyvegetarian.com

Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root. Remove from the heat and set aside. Sprinkle salt and pepper, some chopped thyme leaves and some of the two cheeses.

Evenly Layer The Bottom With Half Of The Potatoes And Then Half Of The Celery Root.

Pour the heavy cream into a pot and. Directions instructions checklist step 1 in a large pot, bring the milk and cream to a boil with the garlic. Position a rack in the center of the oven and preheat to 350°f.

Sprinkle Salt And Pepper, Some Chopped Thyme Leaves And Some Of The Two Cheeses.

Cover with 1/3 of leeks, then 1/3 of gruyère. 2 whole celery root, peeled and sliced 1/4 inch thick. Thick 1 ample chicken onion, bisected and agilely sliced 8 garlic cloves, coarsely chopped 2 tbsp.

Repeat The Process Two More Times, Making Three Layers (Ending With The Cheese Layer).

Celery root lends unique flavor and freshness to this variation on a classic potato gratin. 5 small yukon gold potatoes, sliced 1/4 inch thick. Unsalted butter 4 beginning bay leaves

Arrange Alternating Slices Of Celery Root, Potatoes And Pears, Starting With Edges Of Dish Then Filling Center With Slices To Fit.

Repeat layering with remaining shallots, celery root,. Add the celery root and sweet potatoes and. Sprinkle with salt, pepper, and 1.

Season With Salt And Cook, Stirring Often, Until Tender (Do Not Brown), About 8 Minutes.

In a medium saucepan, combine the cream, milk, thyme, nutmeg, and garlic; Pour milk mixture evenly over top. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish.

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