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Categories:
potatoes salt knob celery lemon juice olive oil garlic tomatoes freshly ground pepper fresh basil heavy cream nutmeg butter Gruyere cheese
Viewed: 96 - Published at: a year agoIngredients
- 4 Idaho potatoes, 1 1/2 pounds
- Salt to taste
- 1 celeriac or knob celery, 3/4 pound
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon finely minced garlic
- 4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes
- Freshly ground pepper to taste
- 6 fresh basil leaves
- 3/4 cup heavy cream
- 18 teaspoon freshly grated nutmeg
- Butter for greasing the dish
- 1/4 pound grated Gruyere cheese
Method
- Rinse the potatoes and put them in a saucepan with cold water to cover and salt.
- Bring to a boil and simmer for 15 minutes.
- They will not be fully cooked.
- Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
- Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover.
- Add the lemon juice and salt.
- Bring to a boil and simmer for 10 minutes.
- Drain and reserve a half cup of the cooking liquid.
- Preheat the oven to 375 degrees.
- Heat the oil in a skillet.
- Add the garlic, tomatoes, salt, pepper and basil leaves.
- Cook, stirring, for one minute.
- Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper.
- Bring to a boil and simmer for two minutes.
- Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter.
- Arrange the potatoes in one layer.
- Sprinkle half of the grated cheese over the potatoes.
- Place the celery slices over that.
- Pour the tomato mixture over all and then the remaining grated cheese.
- Place on the bottom rack of the oven and bake 40 minutes until nicely browned.
