Side Dishescountryliving5.0
Potato and Celery-Root Gratin with Gouda
Celery root lends unique flavor and freshness to this variation on a classic potato gratin.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 40 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●knife
- ●casserole dish
📝 Preparation Steps
1
Preheat 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
Meanwhile, 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
Remove 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
Remove 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.
Nutrition Facts
calories
251 calories
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