Celery and Potato Gratin

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/3 cup olive oil
  • 2 onions, thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 4 medium size celery stalks, peeled and finely diced
  • 1 teaspoons celery salt
  • 1 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 1 can (28 ounces) plum tomatoes, half of juices reserved and chopped
  • 2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds
  • 2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)
  • Salt and freshly ground black pepper
Directions
  • Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.

  • Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.

  • Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.

  • Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.

  • Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.


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