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Potato and Celery-Root Gratin with Gouda

  • 8servings
  • 100minutes
  • 251calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) heavy cream

  2. 1/4 cup(s) whole milk

  3. 1 small onion , halved

  4. 2 clove(s) (large) garlic , smashed

  5. Butter , for casserole dish

  6. 1 pound(s) celery root

  7. 1 1/2 pound(s) Yukon Gold potatoes

  8. Salt

  9. Freshly ground pepper

  10. 2 ounce(s) (about 1/2 cup) aged Gouda cheese , grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat and let steep for 30 minutes.

  2. Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In a buttered 8-inch casserole dish, arrange a layer of celery-root slices followed by a layer of potato slices. Season with salt and pepper. Repeat.

  3. Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover dish with a piece of buttered aluminum foil and bake for 40 minutes.

  4. Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden, about 15 minutes. Transfer casserole to a wire rack and allow to rest 15 minutes before serving.

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