Gratin Of Sweet Potato And Celeriac Recipes

CELERIAC AND SWEET POTATO GRATIN

Steps:

• Pre-heat the oven to 450 degrees.
• Coat an oven safe casseraole dish with non-stick spray.
• Arrange a layer of sweet potatoes, slightly overlapping. Sprinkle about a TB of flour on the potatoes, followed by salt and pepper, tarragon, 1 tb of butter (cut into small pieces)and 1 TB of cheddar.
• Repeat this process with the onions and celeriac, topping each layer with flour, butter, seasonings and cheese.
• Complete the gratin with a layer of sweet potatoes. Pour the cup of cream over the top of the casserole (slowly so it doesn't overflow). When it has sunk into the layers, season the top of the casserole, cover with tinfoil and bake until the vegetables are tender (about 45 minutes).
• Cover the gratin with the remaining cheddar cheese and return to the oven uncovered for an additonal 5 - 10 minutes so the cheese can melt.

SWEET POTATO AND CELERIAC AU GRATIN

Steps:

• Pre-heat oven to 350 F.
• Peel and slice your celeriac and sweet potatoes, with a mandolin. Make two separate piles. Then, separate each pile into 4 piles. You should now have 8 piles, all about the same size.
• Butter the inside of a baking pan (I used a 9"x9" square).
• Start by placing a thin, consistent layer of celeriac slices. It should entirely cover the bottom of the pan. Sprinkle a small amount of salt on the layer. Next, add a thin, consistent layer of sweet potatoes. Make sure your layers are even and not thicker in the middle. Season with a little salt and pepper. Drizzle 1/4 cup of cream fairly evenly around the layer. Sprinkle 1/4 cup of grated parmesan cheese over the sweet potatoes. Finally, give a light dust of nutmeg. Repeat these steps, alternating layers and seasoning each layer with a little salt, pepper, nutmeg and a bit of cream and parmesan. When done, top with the final 1/4 cup of cream and a 1/2 cup of parmesan cheese.
• Place your pan, uncovered, in the oven and allow to bake for about 45 minutes. When a knife can be entered easily into the center of the dish, it is ready. If it gets prematurely dark, feel free to cover with a bit of aluminum foil, but be sure to poke some holes in it. It may take a bit more than an hour, depending on how thick you made it, but it will get there.
• When done, remove it from the oven and allow it to sit for 15 minutes, before slicing. This will allow it to firm up, a bit.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER

Steps:

• Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
• Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
• In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
• Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
• Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
• Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

POTATOES AND CELERIAC AU GRATIN

Steps:

• Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
• Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
• Preheat the oven to 375 degrees.
• Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
• Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.