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Ingredients
- 3 cups heavy cream
- 2 garlic cloves, peeled
- 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
- Kosher salt
- 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
- 1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
- 2 cups grated Gruyère
- Freshly ground black pepper
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 350°F. Heat cream, garlic,
and thyme sprig in a medium saucepan just
until bubbles begin to form around edge of
pan. Remove from heat; set aside to steep.
Melt 1 tablespoon butter in a medium skillet
over medium heat. Add leeks; season with
salt and cook, stirring often, until tender (do
not brown), 10-12 minutes. Transfer to a
small bowl and set aside.
Butter a 3-quart gratin dish with remaining
1 tablespoon butter. Layer 1/3 of potato slices and
1/3 of celery root slices evenly over bottom of
baking dish. Cover with 1/3 of leeks, then 1/3
of Gruyère. Sprinkle with salt, pepper, and
1 teaspoon thyme leaves. Repeat layers twice
more. Strain cream mixture into a medium
pitcher and pour over vegetables.
Set gratin dish on a large rimmed baking
sheet and cover tightly with foil. Bake for
1 hour. Carefully remove foil; continue
baking until top is golden brown and sauce
is bubbling, 25-30 minutes. DO AHEAD: Can
be made 2 hours ahead. Let stand at room
temperature. Tent with foil and rewarm in a
300° oven until hot, about 20 minutes.
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