POTATO & CELERY ROOT GRATIN WITH LEEKS
Provided by Susan Spungen
Categories Milk/Cream Cheese Potato Side Bake Thanksgiving Vegetarian Dinner Casserole/Gratin Leek Root Vegetable Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
- Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
- Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.
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gabriel pillay
[email protected]This gratin is a great way to use up leftover mashed potatoes.
Caroline Edet
[email protected]I would highly recommend this recipe to anyone who loves potato gratin.
Merinda Edwards
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are simply stunning.
Sumantha Govender
[email protected]I've tried several potato gratin recipes, but this one is by far my favorite. It's the perfect combination of creamy, cheesy, and crispy.
dk maden
[email protected]This gratin is the perfect side dish for a roasted chicken or fish dinner.
FRED MAC COMEDY TV
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about how delicious it was.
Jadika Burnett
[email protected]This gratin is a great way to get your kids to eat their vegetables.
Learn And Teach
[email protected]I'm not a big fan of celery root, but I really enjoyed this gratin. The cheese sauce and leeks helped to balance out the flavor of the celery root.
Anwar Sanji
[email protected]This dish is easy to make and doesn't require a lot of ingredients. It's a great weeknight meal.
Mohamed suhail Mohamed suhail
[email protected]I love the addition of leeks to this gratin. They add a subtle oniony flavor that really complements the potatoes and celery root.
Prashant Gharti
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great way to use up leftover potatoes and celery root.
Passover Oluwatade
[email protected]This gratin is the perfect comfort food for a cold winter night.
Elmer Luna
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the creamy, cheesy sauce and the crispy, browned top.
Erica Peeler
[email protected]This potato-celery root gratin with leeks is an absolute delight! The combination of flavors and textures is simply divine.