Celeriac and Potato Gratin
This is a terrific, easy variation of a traditional potato gratin. It could be a meal with a nice big salad, or braised greens.
1 small celeriac, peeled and thin-sliced (about ⅛”)
2 large potatoes, peeled and thin-sliced (about ⅛”)
Salt and pepper
1½ - 2 c. shredded gruyere, swiss, or gouda cheese
¾ c. chicken or vegetable broth (+ a little more if needed)
Preheat oven to 350°. Grease/butter a medium (about 1½ qt.) baking dish.
Single layer, (slightly overlap), the celeriac and potato slices alternately, lightly seasoning with salt, pepper, and a couple of Tbsp. of cheese on top of each layer. Save 2 Tbsp. cheese and set aside. Pour in the broth.
Cover the dish and bake for about 20 minutes, or until the vegetables are firm-
tender. Uncover, add a splash more broth if it looks too dry, sprinkle with the reserved cheese, and bake another 10 minutes or so, until the cheese has melted and gratin is bubbly and yummy looking!
Raw, peeled celeriac browns quickly when exposed to air. If you're not cooking right away, have a “holding tank” at the ready, to buy yourself time and prevent discoloration–- add a splash of lemon juice, vinegar, or other acid to a bowl of water (1-2 tsp. per cup is fine). Simply add your cut pieces to the water as you work, then remove as you prepare your dish.
Recipe created or adapted by Liz Talley, Urban Graze
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