Celery Root Gratin
Celery Root Gratin might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 13g of protein, 36g of fat, and a total of 520 calories. For $1.49 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. Plenty of people made this recipe, and 524 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Head to the store and pick up heavy cream, celery root, chives, and a few other things to make it today. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good. Apple & Celery Root Gratin, Celery Root And Potato Gratin, and Apple Celery Root Gratin are very similar to this recipe.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
6 slices bacon, diced
3/4 teaspoons freshly ground black or white pepper
1/4 cup plain dried bread crumbs
Butter for the baking dish
2 medium heads celery root (about 3 pounds total), peeled and quartered
1/4 cup minced chives
2 1/2 cups (about 5 ounces) grated Gruyère cheese
1 3/4 cups heavy cream
1/8 teaspoon freshly grated nutmeg
4 large russet potatoes (about 3 pounds total), peeled
1 1/2 teaspoons salt
1 shallot, minced
Equipment:
baking pan
oven
frying pan
paper towels
knife
bowl
Cooking instruction summary:
1. Preheat the oven to 400°F (200°C). Butter a 13-by-9-inch baking dish or large gratin dish. 2. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain and cool. 3. Meanwhile, stir together the cream, chives, salt, pepper, and nutmeg in a large bowl. With a mandolin, a handheld slicer, or a heavy sharp knife, cut the celery root and the potatoes into 1/8-inch-thick slices, adding the slices to the cream mixture as you work to prevent them from discoloring. Using your hands, gently toss the slices to completely douse each one with the cream and to ensure the potatoes and celery root are mingled together.4. Arrange half the celery root and potato slices in the buttered dish, pressing down on them gently to make an even layer. Sprinkle with the bacon and shallot. Top with the remaining celery root and potato slices, pouring any cream left in the bowl over the top. Press down on the mixture to make a flat top. Sprinkle the gratin with the cheese and then the bread crumbs.5. Bake until the slices are very soft and the gratin is browned and bubbling, about 55 to 60 minutes. Let cool for about 20 minutes before serving to allow the gratin to absorb some more of the cream.
Step by step:
1. Preheat the oven to 400°F (200°C). Butter a 13-by-9-inch baking dish or large gratin dish.
2. Cook the bacon in a skillet over medium heat until crisp.
3. Transfer to a paper towel-lined plate to drain and cool.
4. Meanwhile, stir together the cream, chives, salt, pepper, and nutmeg in a large bowl. With a mandolin, a handheld slicer, or a heavy sharp knife, cut the celery root and the potatoes into 1/8-inch-thick slices, adding the slices to the cream mixture as you work to prevent them from discoloring. Using your hands, gently toss the slices to completely douse each one with the cream and to ensure the potatoes and celery root are mingled together.
5. Arrange half the celery root and potato slices in the buttered dish, pressing down on them gently to make an even layer. Sprinkle with the bacon and shallot. Top with the remaining celery root and potato slices, pouring any cream left in the bowl over the top. Press down on the mixture to make a flat top. Sprinkle the gratin with the cheese and then the bread crumbs.
6. Bake until the slices are very soft and the gratin is browned and bubbling, about 55 to 60 minutes.
7. Let cool for about 20 minutes before serving to allow the gratin to absorb some more of the cream.
Nutrition Information:
covered percent of daily need
