Potato And Celery Root Gratin With Caper Brown Butter Recipes

GRATIN OF CELERY ROOT AND POTATO

Gratin of Celery Root and Potato image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

Ingredients

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 ROOT AND POTATOES DAUPHINOISE

Celery Root And Potatoes Dauphinoise image

Provided by Moira Hodgson

Categories side dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

3 pounds potatoes
2 pounds celery root
2 cloves garlic, crushed
8 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh thyme leaves
2 to 3 cups heavy cream

Steps:

Preheat oven to 375 degrees.
Peel and slice the potatoes and celery root thin, which can be done in a food processor. Rub one or two gratin dishes with the garlic; butter them, and then arrange the slices of potato and celery in layers, adding a little butter, salt, pepper and thyme to each row as you go. Top with the cream, salt and pepper and bake until the vegetables are tender (about 45 minutes to an hour) and the top is browned and bubbling.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 701 milligrams, Sugar 4 grams, TransFat 0 grams

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