Ingredients with Measurements:
- 1 large celeriac, peeled and thinly sliced
- 2 large potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, Parmesan cheese, garlic, thyme, salt, and pepper.
3. Add the sliced celeriac and potatoes to the bowl and toss to coat evenly.
4. Grease the baking dish and layer the celeriac and potato slices in an even layer.
5. Pour the remaining cream mixture over the top of the vegetables.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
5. Temperature:
- Preheat oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 460
- Fat: 36g
- Carbohydrates: 25g
- Protein: 11g
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- You can substitute the heavy cream with half-and-half or whole milk.
- You can use any type of cheese you prefer instead of Parmesan.
Variations:
- Add sliced onions or leeks to the gratin for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
- Top the gratin with breadcrumbs or chopped nuts for added texture.
Tips and tricks:
- Use a mandoline or sharp knife to ensure even slicing of the vegetables.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with fresh thyme or parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to thoroughly wash and peel the celeriac and potatoes before slicing.
Food history:
- Celeriac, also known as celery root, is a root vegetable that is commonly used in French cuisine.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a side dish with your favorite main course.
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