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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potato and Celery Root Gratin with Gruyère

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Potato and Celery Root Gratin with Gruyère Empty Potato and Celery Root Gratin with Gruyère

    Post by Lobo Tue 19 Jan 2016, 12:21 am

    Potato and Celery Root Gratin with Gruyère Img33l
    Potato and Celery Root Gratin with Gruyère
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    Prep Time: 45 minutes
    Cook Time: 90 minutes
    Servings: 10
    With a flavor that echoes common celery, the gnarled, knobby brown root bulb known as celery root, or celeriac, also has a pronounced nutty, earthy taste. It’s often paired with potatoes, as in this rich, creamy gratin. Use a mandoline or food processor to cut the celery root and potatoes into thin, uniform slices.






    • 3K+

    Ingredients:


    • Unsalted butter for baking dish
    • 1 Tbs. olive oil
    • 1/2 cup finely chopped shallots
    • 1 tsp. chopped fresh thyme
    • 2 cups heavy cream
    • 1 tsp. Dijon mustard
    • 2 tsp. kosher salt
    • 1/4 tsp. freshly ground pepper
    • 1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
    • 1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
    • 4 oz. Gruyère cheese, shredded
    • 1 oz. Parmigiano-Reggiano cheese, grated
    • 2 tsp. chopped fresh chives or flat-leaf parsley (optional)

    Directions:

    Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

    In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.

    In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.

    In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.

    Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.

    Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.

    Williams-Sonoma Kitchen.
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