Potato and Celeriac Gratin

Name: Potato and Celeriac Gratin
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 leave bay; 8 servings black pepper; 8 servings celery root; 8 servings garlic; 8 servings Gruyere; 8 servings heavy cream; 8 servings nutmeg; 8 servings sea salt; 8 servings thyme; 8 servings water; 8 servings whole milk; 8 servings Yukon Gold

You can never have too many side dish recipes, so give Potato and Celeriac Gratin a try. This recipe serves 8. Watching your figure? This gluten free recipe has 343 calories, 17g of protein, and 24g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of yukon gold, water, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the potatoes and the celeriac in a large saucepan and cover with the milk and cold water.

Ingredients you will need

Celeriac

Potato

Water

Milk

Equipment you will use

Sauce Pan

Add the garlic, salt, bay leaves, and bunch of thyme. Bring to a simmer over medium, high heat, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the vegetables are tender but not falling apart, about 10 minutes.

Ingredients you will need

Bay Leaves

Vegetable

Garlic

Thyme

Salt

Equipment you will use

Frying Pan

Using a slotted spoon, transfer half of the vegetables to the gratin dish. Discard the milk and water mixture and the thyme. Season to taste with nutmeg and pepper, and cover with half of the cream and half of the cheese. Cover with a final layer of vegetables, cream, and cheese. Season again with nutmeg and pepper.

Ingredients you will need

Vegetable

Cheese