Potato Celery Root
lbs floury potatoes, russets, reds or whites, cut into 1/8” thick
medium sized celery root, peeled, halved and thinly sliced
cloves garlic, pressed
cup grated Gruyere cheese
Kosher salt, white pepper and a pinch of nutmeg
Large ovenproof gratin dish, lightly buttered
Oven pre-heated to Convection Bake or Roast 350 degrees.
a quick dish to prepare or cook but well worth the effort, it can
also be cooked a day ahead and reheated.
Potatoes can be peeled or un-peeled and sliced with a mandolin or
the cutting blade of a food processor.
Most important pat them dry with paper towels before layering them
into the prepared gratin dish.
celery root adds a nice fresh flavor that goes well with the rich
cut of beef.
Pour the cream into a heavy medium sized saucepan and season with
the salt, pepper and nutmeg and stir in the pressed garlic. Heat
very gently over medium-low heat until bubbles just begin to form
around the edge of the pan.
Layer the sliced potatoes into the prepared gratin dish and pour the
warm cream mixture into the pan. Press down with a spatula to
evenly distribute the cream.
Cover with foil and bake for 40 minutes.
Remove the foil carefully to avoid the escaping steam, scatter the
Gruyere cheese over the top and continue baking for another 20-25
minutes or until a knife tip is easily inserted into the potatoes.
Rest for 10 minutes before serving.