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Gratin of Celery Root and Potato

Recipe courtesy of Jonathan Waxman

Show: Guy's Ranch Kitchen

Episode: Thanksgiving Warm-Up

Gratin of Celery Root and Potato

Name: Gratin of Celery Root and Potato
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 servings
Ingredients: 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

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Level: Easy

Total: 1 hr 25 min
Active: 25 min

Yield: 8 servings

Level: Easy

Total: 1 hr 25 min
Active: 25 min

Yield: 8 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.