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Categories:Viewed: 86 - Published at: 7 years ago
Ingredients
- 2 pounds russet potatoes, unpeeled, thinly sliced
- 1 pound celery root (celeriac), peeled, halved, thinly sliced
- 2 cups low-salt chicken broth
- 1 cup whipping cream
- 3 large shallots, thinly sliced
- 1/2 teaspoon celery seeds
- 2 cups crumbled Stilton cheese
Method
- Preheat oven to 400F.
- Combine first 6 ingredients in heavy large skillet.
- Bring to simmer.
- Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
- Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish.
- Season with salt and pepper.
- Sprinkle 3/4 cup cheese over.
- Top with remaining vegetables.
- Pour cooking liquid over.
- Season with salt and pepper.
- Sprinkle 3/4 cup cheese over.
- Cover with foil; bake 45 minutes.
- Uncover; sprinkle with remaining 1/2 cup cheese.
- Bake until liquid is almost absorbed, about 55 minutes.
- Cool 20 minutes before serving.
