Recipes

This hearty gratin is full of flavor without being too heavy.  Feel free to up the amount of garlic if you love that flavor!

Preheat oven to 425°F.  Scrub the potatoes but do not peel them.  Use a mandolin slicer to slice potatoes 1/8” thick.  In a medium saucepan, combine the potato slices, milk, garlic, salt and a good grating of nutmeg.  Bring to a simmer over medium-low heat and cook, stirring, for about 5 minutes.  Do not let the milk or potatoes stick to the bottom of the pot.  Add a little more milk as needed, to have about 1/2 cup of milk after 5 minutes of cooking.  Butter or oil a 2 quart shallow casserole dish.  Peel the celery root.  Cut the bulb in 4-6 wedges, then slice carefully using the mandolin slicer, same thickness as the potatoes.  Place 1/3 of the potatoes in the dish, sprinkle with salt and freshly ground pepper, then layer 1/2 of the celeriac slices on top.  Dot with 1/3 of the crème fraiche, salt and pepper.  Repeat the layers again, using another 1/3 of the crème fraiche.  Top with the remaining 1/3 of potatoes and crème fraiche, salt and pepper.  Bake 35-40 minutes until bubbling and lightly browned.  Cover with foil if top browning is occurring too quickly.