Potato and Celeriac Gratin

Name: Potato and Celeriac Gratin
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 5 potatoes; 1 celeriac, the size of a grapefruit; 2 onions, sliced; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 1 cup (250 ml) 15% country-style cream; 1/4 cup (60 ml) grated Pecorino cheese; 1/4 cup (60 ml) grated Parmesan cheese; 1 egg; 2 teaspoons (10 ml) fresh thyme, chopped; Nutmeg, to taste; Salt and pepper

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Preparation 20 min
Cooking 1 h 10 min
Servings 6

Végétarien
Sans noix
Sans gluten

Ingredients

- 5 potatoes
- 1 celeriac, the size of a grapefruit
- 2 onions, sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 cup (250 ml) 15% country-style cream
- 1/4 cup (60 ml) grated Pecorino cheese
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 egg
- 2 teaspoons (10 ml) fresh thyme, chopped
- Nutmeg, to taste
- Salt and pepper

Preparation

- Preheat the oven to 180 °C (350 °F).
- Peel and cut the potatoes and celeriac into 1-cm (1/2-inch) thick slices.
- In a 25-cm (10-inch) cast iron skillet, brown the onion and garlic in the oil.
- Place the potatoes and celeriac in successive layers on the onion mixture. In a bowl, combine the cream, cheese, egg, thyme and nutmeg. Season with salt and pepper. Pour over the vegetables.
- Cover and bake for about 1 hour. Let rest for 10 minutes before serving.
- Serve with Fennel and Fig Pork Roast.

Potato and Celeriac Gratin

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Ingredients

Preparation

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