Celery Root And Potatoes Dauphinoise

Name: Celery Root And Potatoes Dauphinoise
Total time: 1 h 15 min
Yield: 8 to 10 servings
Ingredients: 3 pounds potatoes; 2 pounds celery root; 2 cloves garlic, crushed; 8 tablespoons unsalted butter; Coarse salt and freshly ground pepper to taste; 3 tablespoons fresh thyme leaves; 2 to 3 cups heavy cream

By Moira Hodgson

Total Time: 1 hour 15 minutes
Rating: 4(14)
Comments: Read comments

Featured in: FOOD; Giving Vegetables a Special Holiday Zing

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Ingredients

Yield:8 to 10 servings

3pounds potatoes
2pounds celery root
2cloves garlic, crushed
8tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
3tablespoons fresh thyme leaves
2 to 3cups heavy cream

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 375 degrees.
Step 2
Peel and slice the potatoes and celery root thin, which can be done in a food processor. Rub one or two gratin dishes with the garlic; butter them, and then arrange the slices of potato and celery in layers, adding a little butter, salt, pepper and thyme to each row as you go. Top with the cream, salt and pepper and bake until the vegetables are tender (about 45 minutes to an hour) and the top is browned and bubbling.