Potato and Celery-Root Gratin with Gouda

Name: Potato and Celery-Root Gratin with Gouda
Prep time: 40 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 1 1/4 c. heavy cream; 1/4 c. whole milk; 1 small onion, halved; 2 large garlic cloves, smashed; Butter, for greasing baking dish and foil; 1 lb. celery root; 1 1/2 lb. Yukon gold potatoes; Kosher salt and freshly ground black pepper; 2 oz. aged Gouda cheese, grated

Celery root lends unique flavor and freshness to this variation on a classic potato gratin.

By Cheryl SlocumPublished: Dec 22, 2010

1 Rating

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Anna Williams

Yields:

6 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 40 mins

Cal/Serv:

251

In this decadent casserole, aged gouda and a silky onion-and-garlic cream sauce elevate earthy layers of Yukon gold potatoes and celery root.

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Ingredients

1 1/4 cups heavy cream
1/4 cup whole milk
1 small onion, halved
2 large garlic cloves, smashed
Butter, for greasing baking dish and foil
1 lb. celery root
1 1/2 lb. Yukon gold potatoes
Kosher salt and freshly ground black pepper
2 oz. aged Gouda cheese, grated

Directions

1. Step 1Preheat oven to 400°F. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat and let steep for 30 minutes.
2. Step 2Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In a buttered 8-inch casserole dish, arrange a layer of celery-root slices followed by a layer of potato slices. Season with salt and pepper. Repeat.
3. Step 3Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover dish with a piece of buttered aluminum foil and bake for 40 minutes.
4. Step 4Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden, about 15 minutes. Transfer casserole to a wire rack and allow to rest 15 minutes before serving.