Potato and celery root gratin with fontina cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ground nutmeg |
| ¾ | cup | Thinly sliced shallots |
| 2 | Celery roots; peeled, halved, | |
| ; thinly sliced | ||
| ; (1-pound) | ||
| 2 | pounds | Russet potatoes; peeled, thinly |
| ; sliced | ||
| 2 | cups | Whipping cream |
| 1 | cup | Canned chicken broth |
| 8 | ounces | Fontina cheese; grated |
Directions
Preheat oven to 400 F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.
Serves 8 to 10.
Bon Appetit November 1994
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Converted by MM_Buster v2.0l.