Potato and Celery Root Gratin
 

Potato and Celery Root Gratin

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A delicious and healthy(ish) take on scalloped potatoes.

SERVING SIZE

serves 6-8 as a side

INGREDIENTS

1 1/2 cups heavy whipping cream

1 cup vegetable broth

1 sprig thyme

1 tablespoon thyme, chopped

3 cloves garlic, finely minced

1 tablespoon butter

2 medium leeks, white and pale greens only

8 yellow potatoes, very thinly sliced

1 large celery root, peeled and very thinly sliced

1 cup Gruyere, grated

1 cup smoked Gouda, grated

salt and pepper to taste

 

INSTRUCTIONS

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Preheat oven to 350 degrees F.

In a small pot, heat the cream, broth, sprig of thyme and garlic until it just begins to bubble. Remove from heat and set aside. Carefully remove the sprig of thyme.

In a large sauté pan, heat the butter over medium-high heat. Add the leeks and season with salt and pepper. Gently sauté until soft, about 8-10 minutes. Remove from heat.

Generously butter a 3-quart dish, then layer 1/3 of the sliced potato and celery root. Sprinkle salt and pepper, some chopped thyme leaves and some of the two cheeses. Repeat the process two more times, making three layers (ending with the cheese layer). Pour the cream mixture over the top.

Cover tightly with foil, and set on a large rimmed baking sheet in case of any liquid boiling over. Bake for one hour. Remove the foil and bake for another 20-30 minutes, or until the top is golden brown. Let cool for 5 minutes. Enjoy!

  PRINT VERSION

vegetable plate

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