celeriac and potato gratin
November 12th, 2010
Here’s an interesting variation on a traditional gratin. This is the same as my Pommes à la Dauphinoise recipe but you omit the cheese and use 1 lb of potatoes and 1 lb of celeriac in place of 2 lbs (1 kilo) of potatoes.
You can cheat a little to speed up the cooking process (if you are in a hurry), by gently cooking the celeriac slices in a saucepan of milk and cream for 10 minutes, then include the potato slices for a further 15 minutes. That way you only need to cook the gratin in the oven for a further 45 minutes at 225º C. In a slight deviation from my original recipe, I also added a few twigs of thyme.
This recipe goes well with spicy Napoli sausages or osso buco.
