Recipe courtesy of Jonathan Waxman
Gratin of Celery Root and Potato
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 61
- Sodium
- 623
- Total: 1 hr 25 min
- Active: 25 min
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
Directions
- 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.