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Potato Celery Root Gratin

3 – lbs floury potatoes, russets, reds or whites, cut into 1/8” thick rounds

1 – medium sized celery root, peeled, halved and thinly sliced

2 – cloves garlic, pressed

2 – cups cream

½ - 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.

 

Not 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.

The 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.

 

 

 

 

 

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