Potato, celery root and stilton gratin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Russet potatoes; unpeeled, thinly |
| ; sliced | ||
| 1 | pounds | Celery root; (celeriac), peeled, |
| ; halved, thinly | ||
| ; sliced | ||
| 2 | cups | Low-salt chicken broth |
| 1 | cup | Whipping cream |
| 3 | larges | Shallots; thinly sliced |
| ½ | teaspoon | Celery seeds |
| 2 | cups | Crumbled Stilton cheese |
Directions
Preheat oven to 400F. Combine first 6 ingredients in heavy large skillet.
Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish.
Season with salt and pepper. Sprinkle ¾ cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle ¾ cup cheese over. Cover with foil; bake 45 minutes.
Uncover; sprinkle with remaining ½ cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.
Serves 6.
Bon Appetit May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.