Potatoes And Celeriac Au Gratin Recipes

CELERIAC & POTATO GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
• Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.

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.

GRATIN OF CELERY ROOT AND POTATO

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.

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.

CELERIAC GRATIN

Steps:

• Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
• In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes.
• Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve.

CELERIAC, POTATO & ROSEMARY GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
• Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
• Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.