Potato & Celery Root Gratin With Leeks
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cups
Heavy CreamDirections:
1
Preheat oven to 350°F
2
Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan
3
Remove from heat; set aside to steep
4
Melt 1 tablespoon butter in a medium skillet over medium heat
5
Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes
6
Transfer to a small bowl and set aside
7
Butter a 3-quart gratin dish with remaining 1 tablespoon butter
8
Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish
9
Cover with 1/3 of leeks, then 1/3 of Gruyère
10
Sprinkle with salt, pepper, and 1 teaspoon thyme leaves
11
Repeat layers twice more
12
Strain cream mixture into a medium pitcher and pour over vegetables
13
Set gratin dish on a large rimmed baking sheet and cover tightly with foil
14
Bake for 1 hour
15
Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes
16
DO AHEAD: Can be made 2 hours ahead
17
Let stand at room temperature
18
Tent with foil and rewarm in a 300° oven until hot, about 20 minutes
19
Preheat oven to 350°F
20
Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan
21
Remove from heat; set aside to steep
22
Melt 1 tablespoon butter in a medium skillet over medium heat
23
Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes
24
Transfer to a small bowl and set aside
25
Butter a 3-quart gratin dish with remaining 1 tablespoon butter
26
Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish
27
Cover with 1/3 of leeks, then 1/3 of Gruyère
28
Sprinkle with salt, pepper, and 1 teaspoon thyme leaves
29
Repeat layers twice more
30
Strain cream mixture into a medium pitcher and pour over vegetables
31
Set gratin dish on a large rimmed baking sheet and cover tightly with foil
32
Bake for 1 hour
33
Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes
34
DO AHEAD: Can be made 2 hours ahead
35
Let stand at room temperature
36
Tent with foil and rewarm in a 300° oven until hot, about 20 minutes