GRATIN OF CELERY ROOT AND POTATO
Steps:
- 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.
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Sakib al hasan
[email protected]This gratin was a bit bland for my taste. I think I'll add some additional seasonings next time I make it.
Ssendagire Ivan
[email protected]I made this gratin with a few substitutions: I used parsnips instead of celery root, and I used a vegan cheese sauce. It turned out great!
Kipp Young
[email protected]This gratin was a bit more time-consuming to make than I expected, but it was worth it! The finished dish was creamy, cheesy, and delicious.
Akeem Ridwan
[email protected]I love the unique flavor combination of celery root and potato in this gratin. It's a great dish for a special occasion.
Deewhy Ytepes
[email protected]This gratin was easy to make and turned out great! I used a food processor to shred the celery root and potato, which made it quick and easy to assemble.
Striker Newton Official
[email protected]I'm not a huge fan of celery root, but I loved this gratin! The potato and cheese sauce balanced out the flavor of the celery root perfectly.
Kiesha Clay
[email protected]This gratin was a bit bland for my taste. I think I'll add some additional seasonings next time I make it.
Favour Udekwe
[email protected]I made this gratin with a few substitutions: I used parsnips instead of celery root, and I used a vegan cheese sauce. It turned out great!
Lamonica Bobo
[email protected]This gratin was a bit more time-consuming to make than I expected, but it was worth it! The finished dish was creamy, cheesy, and delicious.
Alfonso Ovando
[email protected]I love the unique flavor combination of celery root and potato in this gratin. It's a great dish for a special occasion.
Wanda Hollins
[email protected]This gratin was easy to make and turned out great! I used a food processor to shred the celery root and potato, which made it quick and easy to assemble.
Javaine Obiran
[email protected]I'm not a huge fan of celery root, but I loved this gratin! The potato and cheese sauce balanced out the flavor of the celery root perfectly.
Peace Rufus
[email protected]This gratin was a bit bland for my taste. I think I'll add some additional seasonings next time I make it.
Ntombizodwa Mtsweni
[email protected]I made this gratin with a few substitutions: I used parsnips instead of celery root, and I used a vegan cheese sauce. It turned out great!
Harun Moha
[email protected]This gratin was a bit more time-consuming to make than I expected, but it was worth it! The finished dish was creamy, cheesy, and delicious.
Olayinka Onakoya
[email protected]I love the combination of celery root and potato in this gratin. It's a unique and flavorful dish that's perfect for a special occasion.
White 444 Gaming
[email protected]This gratin was easy to make and turned out great! I used a mandoline to slice the celery root and potato, which made it quick and easy to assemble.
Tumelo
[email protected]I made this gratin for a dinner party last night, and it was a huge hit! Everyone loved the unique flavor combination of the celery root and potato, and the gratin was perfectly cooked.
Just Alone
[email protected]This gratin was absolutely delicious! The celery root and potato were perfectly cooked, and the cheese sauce was rich and flavorful. I will definitely be making this again.