Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Potato and Celery Root Gratin

Published by Cheryl Slocum in countryliving.com on December 2010

Ingredients

  • 1¼ c. heavy cream
  • ¼ c. whole milk
  • 1 small onion
  • 2 clove garlic
  • butter
  • 1 lb. celery root
  • 1½ lb. Yukon gold potatoes
  • salt
  • Freshly ground pepper
  • 2 oz. aged Gouda cheese

Directions

  1. Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat and let steep for 30 minutes.
  2. Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In a buttered 8-inch casserole dish, arrange a layer of celery-root slices followed by a layer of potato slices. Season with salt and pepper. Repeat.
  3. Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover dish with a piece of buttered aluminum foil and bake for 40 minutes.
  4. Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden, about 15 minutes. Transfer casserole to a wire rack and allow to rest 15 minutes before serving.

Source: http://www.countryliving.com/food-drinks/recipes/a3574/potato-celery-root-gratin-recipe-clv0211/