CELERY AND POTATO GRATIN
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
- Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
- Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
- Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
- Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.
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Reyan Reyan
[email protected]I made this gratin with a few substitutions.
Fast Rider
[email protected]This gratin is a great dish to serve for a crowd.
Isaac Agyei
[email protected]This gratin is a great way to use up leftover celery and potatoes.
Sleepy Chameleon
[email protected]This gratin is a great way to get your kids to eat their vegetables.
Favour Cosmetics
[email protected]I made this gratin with a few substitutions.
Nadim Hasnat
[email protected]This gratin is a great dish to serve for a crowd.
Mike Othepa
[email protected]This gratin is a great way to use up leftover celery and potatoes.
Adriano Ninyikiriza
[email protected]I love this gratin! It's so easy to make, and it's always a hit with my family and friends.
Orukpe Jeremiah
[email protected]This gratin is a great way to get your kids to eat their vegetables. It's creamy and cheesy, and the celery and potatoes are hidden in the sauce.
Kathy Seale
[email protected]I made this gratin with a few substitutions. I used chicken broth instead of vegetable broth, and I added some chopped carrots to the mix. It turned out great!
Mahim Hossin
[email protected]This gratin is a great way to use up leftover celery and potatoes. It's also a great dish to serve for a crowd.
ralsei
[email protected]I love this gratin! It's so creamy and cheesy, and the celery and potatoes add a nice crunch.
Selamawit Alemayhu
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and satisfying dish.
Lorenzo Tomlinson
[email protected]I made this gratin for a dinner party and it was a hit! Everyone loved the creamy texture and the subtle flavor of the celery and potatoes.
Singa Rai
[email protected]This was a delicious and easy recipe to follow. The gratin was creamy and flavorful, and the celery and potatoes were cooked perfectly. I will definitely be making this again!