Potato & Celeriac Gratin · Thyme for Cooking

The theme for Monday posts this fall is Vegetable Gratins.

I make loads of vegetable gratins

Based on the Powers That Be that run the web. “A gratin is a dish that’s topped with cheese, or bread crumbs combined with bits of butter, then heated within the oven or underneath the grill till brown and crisp. The phrases au gratin or gratinée confer with any dish ready in such a fashion.”

These PTB are clearly British as we Individuals would say ‘broiler’ somewhat than ‘grill’ however you get the concept.

I not often do the butter and bread crumbs bit, and I don’t all the time put the cheese on high. Generally it will get combined in.

The essential issues is, my gratins are all the time simple. Prime them nevertheless you want.

I can all the time discover celeriac on the markets, however celery is tougher… And after I do discover it it’s usually not superb.

Give this one a strive on your vacation tables. It serves 4.

Click on right here to Pin Potato & Celeriac Gratin

Print

Potato & Celeriac Gratin

Celeriac is somewhat an unsightly vegetable with a light celery-like taste. It’s a forgotten vegetable that provides curiosity  and enjoyable to your kitchen

• Creator: Kate
• Prep Time: quarter-hour
• Prepare dinner Time: 1 hour
• Whole Time: 1 hour quarter-hour
• Yield: 4 servings 1x
• Class: Potatoes
• Methodology: Oven

• 4 medium (20oz, 600gr) potatoes
• 1/2 giant (12oz, 360gr) celeriac
• 1/2 cup (4oz, 120ml) milk,
• 3oz (90gr) Gruyère, both shredded or sliced (if shredded, 3/4 cup)
• 2 slices (1 oz, 30gr) Prosciutto, chopped
• 10 – 15 contemporary sage leaves
• 1 tbs butter
• salt, pepper

• Peel celeriac utilizing vegetable peeler or sharp knife.
• Slice celeriac and potatoes as thinly as attainable with a pointy knife.
• Maintain slices of each in a bowl of water when you work as they discolor.
• To assemble:
• Butter a gratin dish.
• Drain greens
• Layer 1/2 of the potatoes within the dish, topped by 1/2 the celeriac, Prosciutto, sage, and cheese.
• Repeat.
• Pour the milk excessive.
• Cowl with foil and bake (400F, 200C) for 60 minutes.

Notes

Celeriac is knobby and must be peeled aggressively. Wrap what isn’t used tightly in cling movie, If it discolors anyway, simply slice off that half the following time.
Substitute bacon or different ham for the Prosciutto. If utilizing bacon, fry it first till crisp.

Vitamin

• Serving Measurement: 1/4 recipe
• Energy: 323
• Sugar: 5.6 g
• Sodium: 670.4 mg
• Fats: 10.8 g
• Saturated Fats: 6.2 g
• Trans Fats: 0 g
• Carbohydrates: 44.4 g
• Fiber: 7.4 g
• Protein: 13.9 g
• Ldl cholesterol: 34.9 mg

Key phrases: potatoes, potato gratin, celeriac

For those who’re simply in search of one thing simple – strive a sheet pan filled with fall veggies: Roast Fall Greens

That’s it!