POTATO AND CELERY ROOT GRATIN WITH FONTINA CHEE]SE
![Potato and Celery Root Gratin with Fontina Chee]se image](https://www.tfrecipes.com/img/not-available.jpg)
Categories Cheese Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Celery Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
- Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450° F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.
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king yuuzuf
[email protected]I'm not a fan of celery root, but I was pleasantly surprised by how much I enjoyed this gratin. The celery root flavor was very subtle.
Ra az
[email protected]This gratin is a great make-ahead dish. You can assemble it the day before and then bake it when you're ready to serve.
Tasheia Broadie
[email protected]I love the combination of potato and celery root in this gratin. It's a unique and flavorful dish.
Milo Jarow
[email protected]This gratin is a bit heavy for my taste. I think I'll try making it with a lighter cheese next time.
Gedeon Argaw
[email protected]I'm allergic to dairy, so I used a vegan cheese in this gratin. It turned out great!
Rao Atish
[email protected]This gratin is a great way to sneak some vegetables into your kids' diet. They'll love the cheesy sauce and the crispy potatoes.
Naat khani
[email protected]I've made this gratin several times and it's always been a hit. It's a great dish to serve with roasted chicken or fish.
kyra
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!
Potaya “The Legend of Hope” Ruben
[email protected]I'm not sure what went wrong, but my gratin turned out watery. I think I might have used too much milk.
Thelma Thebe
[email protected]This gratin is a great way to use up leftover potatoes and celery root.
Humaira Nizam.
[email protected]I made this gratin for a potluck and it was a huge hit! Everyone raved about how delicious it was.
sk milon
[email protected]This dish is perfect for a special occasion dinner. It's elegant and delicious.
Kiran Jaan
[email protected]I thought the gratin was a bit bland. I think I'll add some garlic and herbs next time.
Mukesh Nepali
[email protected]The Fontina cheese melted beautifully and gave the gratin a lovely golden brown color.
Iftehar Shoiab
[email protected]I was impressed with how well the potato and celery root held their shape in the gratin. They didn't get mushy at all.
Nicole, ym Müller
[email protected]This gratin was easy to make and turned out perfectly. I'll definitely be making it again.
Mathew Allotey Churcher
[email protected]I found that the gratin was a bit too salty for my taste. I think I'll use less salt next time.
md lamiya
[email protected]This dish was a hit with my family! Everyone loved the creamy, cheesy sauce and the crispy potato and celery root.
Saadat Poya
[email protected]I'm not usually a fan of celery root, but it was surprisingly good in this gratin. It added a nice earthy flavor that complemented the potatoes and cheese.
Padmini Samarakoon
[email protected]This potato and celery root gratin was absolutely delicious! The flavors of the potatoes, celery root, and Fontina cheese were perfectly balanced, and the gratin was beautifully browned and bubbly.