Celery And Potato Gratin Recipes

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GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

CELERY AND POTATO GRATIN



Celery and Potato Gratin image

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

1/3 cup olive oil
2 onions, thinly sliced
4 cloves of garlic, thinly sliced
4 medium size celery stalks, peeled and finely diced
1 teaspoons celery salt
1 cup dry white wine
1 cup chicken or vegetable broth
1 can (28 ounces) plum tomatoes, half of juices reserved and chopped
2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds
2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
  • Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
  • Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
  • Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
  • Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.

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