MEGAN’S KITCHEN RECIPES: POTATO AND CELERY ROOT GRATIN.
1 1/4 c heavy cream
1/4 c whole milk
1 small Amber Onion, halved
2 large Red Russian Garlic cloves, smashed
Butter, for greasing baking dish and foil
1lb celery root, peeled and halved
1 1/2 lbs Yukon Gold potatoes, peeled
Sea Salt and freshly ground pepper
2 ounces aged Gouda cheese, grated
Bring the heavy cream, milk, onion halves, and garlic to a boil in a medium saucepan. Remove from heat and let steep for 30 minutes.
Preheat oven to 400ºF. Generously butter an 8-inch square baking dish and one side of the foil. Using a sharp knife or mandolin, thinly slice celery root and potatoes. In prepared dish, arrange a layer of celery root and potatoes. In a prepared dish, arrange a layer of celery root slices followed by a layer of potato slices; season to taste with salt and pepper. Repeat layers two more times.
Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover pan with prepared foil and transfer to oven. Bake for 40 minutes.
Remove foil and sprinkle top of gratin with the cheese. Return to oven and bake until bubbly and golden, about 15 minutes more. Allow to rest 15 minutes before serving.
Megan
