Potato and Celeriac Gratin

  • 1 1/2 lb gold potatoes
  • 2 cups milk
  • 1 garlic clove, minced
  • 1 1/2 tsp salt
  • Freshly grated nutmeg
  • 1 1/2 lb celery root
  • 3/4 cup crème fraiche

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.