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russet potatoes celery root milk cold water garlic salt bay leaves thyme nutmeg freshly ground black pepper heavy cream Gruyere cheese thyme gratin dish
Viewed: 49 - Published at: 8 years agoIngredients
- 1 1/2 pounds large Yukon Gold or russet potatoes, peeled and very thinly sliced
- 1 1/2 pounds celeriac (celery root), peeled and very thinly sliced
- 2 cups whole milk
- 2 cups cold water
- 3 plump cloves garlic, peeled, halved, green germs removed, minced
- 3/4 teaspoon fine sea salt
- 3 bay leaves, preferably fresh
- A bunch of fresh thyme, tied with cotton twine or secured in a wire mesh ball
- Freshly grated nutmeg
- Freshly ground black pepper
- 1 cup heavy cream
- 2 cups (about 8 ounces) freshly grated imported French or Swiss Gruyere cheese
- 1 tablespoon fresh thyme leaves
- A 2-quart gratin dish
Method
- Preheat the oven to 375 degrees F.
- Place the potatoes and the celeriac in a large saucepan and cover with the milk and cold water.
- Add the garlic, salt, bay leaves, and bunch of thyme.
- Bring to a simmer over medium, high heat, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
- Reduce the heat to medium and cook, stirring from time to time, until the vegetables are tender but not falling apart, about 10 minutes.
- Using a slotted spoon, transfer half of the vegetables to the gratin dish.
- Discard the milk and water mixture and the thyme.
- Season to taste with nutmeg and pepper, and cover with half of the cream and half of the cheese.
- Cover with a final layer of vegetables, cream, and cheese.
- Season again with nutmeg and pepper.
- Sprinkle with the thyme leaves.
- Place in the center of the oven and bake until crisp and golden on top, 1 to 1 1/2 hours.
- Serve immediately.
