RECIPE

Potato and Celery Root Gratin

Name: Potato and Celery Root Gratin
Cook time: 2 h
Yield: 12

Recipe Created For

4.9 L Roaster

Main Course

Vegetables

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

2 ½ cups (625 ml) 35% cooking cream
1 ½ tbsp (22.5 ml) Dijon mustard
2 tbsp (30 ml) thyme, coarsely chopped
2 tbsp (30 ml) rosemary, coarsely chopped
2 large garlic cloves, crushed
2 cups (500 ml) grated Gruyère cheese
½ cup (125 ml) grated Parmesan cheese
3 lb (1.3 kg) Yukon Gold potatoes, peeled and cut into slices about 1/8 inch (3 mm) thick
2 ½ lb (1.1 kg) celery root, peeled and cut into slices about 1/8 inch (3 mm) thick
2 tbsp (30 ml) chopped chives (optional)

EQUIPMENT

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INGREDIENTS

2 ½ cups (625 ml) 35% cooking cream
1 ½ tbsp (22.5 ml) Dijon mustard
2 tbsp (30 ml) thyme, coarsely chopped
2 tbsp (30 ml) rosemary, coarsely chopped
2 large garlic cloves, crushed
2 cups (500 ml) grated Gruyère cheese
½ cup (125 ml) grated Parmesan cheese
3 lb (1.3 kg) Yukon Gold potatoes, peeled and cut into slices about 1/8 inch (3 mm) thick
2 ½ lb (1.1 kg) celery root, peeled and cut into slices about 1/8 inch (3 mm) thick
2 tbsp (30 ml) chopped chives (optional)

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 400°F (200°C).

In a Saucier, whisk together the cream and mustard. Add the thyme, rosemary and garlic. Season with salt and pepper. Bring to a simmer over medium heat. Remove from the heat and cover with the lid. Let steep while you prepare the next steps.

In a bowl, combine the Gruyère and Parmesan cheese.

In a 4.9L Rectangular Roaster, neatly arrange one-quarter of the potato and celery root slices in rows, alternating the vegetables and letting the slices overlap. Season with salt and pepper. Cover with one-quarter of the cheese mixture. Repeat with 3 more layers each of the remaining vegetables and cheese. Season each layer with salt and pepper. Strain the warm cream and pour evenly over the vegetables.

Cover the Rectangular Roaster with foil and place on a large Sheet Pan . Bake in the oven for 45 minutes. Remove the foil and continue to bake for 30 minutes or until the vegetables are very tender when pierced with the tip of a knife and the top is golden.

Remove from the oven and let sit for 10 minutes. Sprinkle with the chives.