Potato and Celery Root Gratin

By byambo

In this decadent casserole, aged gouda and a silky onion and garlic cream sauce elevate earthly layers of Yukon Gold potatoes and celery root.

Ingredients

• 1 1/4 cups heavy cream
• 1/4 cup whole milk
• 2 large garlic cloves, smashed
• Butter, for greasing casserole dish and foil
• 1 lb. celery root
• 1 1/2 lbs. Yukon Gold potatoes
• Salt and freshly ground pepper
• 2 oz. aged Gouda cheese, grated

Details

Servings 6
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

1. Preheat oven to 400 degrees F. In a medium saucepan over med.-high heat, bring onion halves, garlic, heavy cream and milk to a boil. Remove from heat and let steep for 30 minutes.

2. Meanwhile, generously butter an 8 inch square baking dish and one side of a piece of foil large enough to cover the dish. Peel, halve and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In prepared dish, arrange a layer of celery root slices followed by a layer of potato slices. Season to taste w/ salt and pepper. Repeat.

3. Remove onion and garlic from cream sauce and discard. Pour mixture over casserole. Cover pan with greased foil and transfer to oven. Bake for 40 minutes.

4. Remove foil and sprinkle top of casserole w/ cheese. Return to oven and bake until golden and bubbly, about 15 minutes more. Transfer to wire rack and allow to rest 15 minutes before serving.