Celery Root And Potato Gratin

1. 1

   If you plan to cook the gratin right away heat the oven to 400 degrees. Otherwise move on to step two.

2. 2

   Place the potatoes and celery root into separate large pots. Cover by two inches with cold water and add a teaspoon of salt to each pot. Bring the pots to a boil over medium heat. Cook the vegetables until tender.

3. 3

   Once the vegetables are tender, pour them out into a colander set in the sink. Drain the vegetables and let them sit for a minute or two steam-drying.

4. 4

   Rinse out one of the pots and add the cream, garlic, butter, and saffron. Bring the cream to a boil over medium heat. Add a hefty pinch of salt and a few grinds of white pepper. Add 1/2 cup of the cheese. Stir it into the warm liquid till melted.

5. 5

   Place the celery root and potatoes into a mixing bowl (or the other blanching pot if it is big enough) and smash the mix with a potato masher. Add a pinch of salt then add the cream and saffron mix. Stir to combine. Taste and adjust the seasoning, adding more salt or pepper if necessary.

6. 6

   Use a little softened butter to grease an 8-inch oval gratin (12 inches long). Spread the rustic chunky mash out into the pan. Smooth the top with a spatula, then crosshatch the top with the tines of a fork. Spread the remaining cheese out over the top.

7. 7

   Bake until the cheese is browned, about 30 minutes. Let the gratin cool for 5 minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.