GP’s Birthday Dish – Potato and Celery Root Gratin
Thanks to Chef Jeff Banker for this delicious Fall recipe. We served this at GP’s surprise birthday lunch, alongside a roasted pork loin with a chimichurri sauce, an autumnal salad, sweet polenta muffins and a divine chocolate cake. We’ve gotten so many requests for these easy-to-make potatoes, we had to share. Here’s the happy birthday girl.
POTATO & CELERY ROOT GRATIN
- 2 cups cream
- 2 cups whole milk
- 2 garlic cloves minced
- 1 tbsp chopped thyme leaves
- 6 large Yukon gold potatoes
- 2 large celery root
- 2 cups grated gruyere
- 1 cup grated Parmesan
- Soft butter
Preheat oven to 400 F
Mix the cream, milk, garlic, and chopped thyme in a large mixing bowl. Season with salt until slightly salty. Divide equally in two large bowls.
Peel and very thinly slice potatoes, using a mandolin, adding directly to one of the bowls of cream mixture. Toss well to evenly coat the potatoes and avoid browning. Repeat the same process with the celery root.
Generously butter a 9″ x 13″ baking dish. Starting with the potatoes, put a thin even layer to cover the bottom. Sprinkle with a little salt. Next, put a thin even layer of celery root on the bottom and season with a little salt. Reserve the remaining cream mixture.
Next sprinkle 1/4 of each cheese. Repeat each layer of potato, celery root and cheese, finishing with cheese. Press down to compact. Ladle some of the cream mix over the gratin until it just covers the top. Cover with parchment that has been lightly sprayed with cooking spray and then foil.
Bake covered in the center of the oven for 45 minutes or until the gratin is tender when poked with a knife. Remove the foil and parchment and bake an additional 15 minutes or until golden brown. Serve immediately.