Celery Root and Potato Gratin with Comte

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I’ve always loved a vegetable platter.  You know, the one with the mac and cheese. Perhaps for that reason, I really struggled when it came to selecting sides for this Thanksgiving project. There are so many wonderful things to make this time of year that I am convinced your entire Thanksgiving meal could be nothing but sides. Seriously, would anyone complain if you didn’t have turkey on the table?  I doubt it.

Russet Potato and Celery Root

But winnow down the choices I did, selecting only two sides in addition to the mandatory stuffing. This one, a traditional potato dish made special with the inclusion of celery root, and the one that I will post tomorrow that contains a little bit of everything else that I would want on my table: winter greens, beets, a grain, and cheese.

Gratin

And, if like me, you are feeling a bit restricted by your choices, I’ve suggested some additional side dish ideas below.  More will follow tomorrow. Happy cooking!


This recipe is part of the menu for Minced Thanksgiving 2015.  For even more turkey day preparation, follow me on Instagram, Facebook, Twitter and Pinterest; I’ll be using the hashtag #mincedthanksgiving and hope you’ll use it as well to share any Minced blog creations, your favorite dishes, and your best holiday memories with me.


Additional side dish ideas for your Thanksgiving table:
Baked Acorn Squash with Miso Butter and Walnuts
Sweet Potato and Parsnip Puree
Potatoes Anna
The Cheesiest Macaroni and Cheese
Sweet Potato Casserole


Potato and Celery Root Gratin

Celery Root and Potato Gratin with Comté Cheese
Printer Friendly Recipe

Serves 8

If you have one, a mandoline makes quick work of slicing the potatoes and celery root for this dish.   A y-peeler is a little more cumbersome, but is also useful for achieving the same result.

1 3/4 cups heavy cream
2 garlic cloves, sliced
1 ¼ lbs Russet potatoes, peeled and sliced into 1/8-inch slices
1 lb celery root, trimmed, peeled, quartered and sliced into 1/8-inch slices
Butter, for greasing casserole dish
Salt, to taste
Freshly ground black pepper, to taste
1 cup grated Comté (a type of gruyere) cheese
2 teaspoons minced fresh thyme

Preheat the oven to 350 degrees. Generously butter a 9-inch pie plate or a small 1.5 quart baking dish.

In a small saucepan, warm the heavy cream and garlic over medium-low heat.   Layer a quarter of the potato slices on the bottom of the casserole dish being sure to overlap them. Lightly season the potatoes with salt and pepper and ladle a quarter of the garlic-infused cream over the potatoes. Repeat, only this time use slices of celery root instead of potato. Continue to alternate the potato and celery root slices, seasoning with salt and pepper and adding cream, until all of the potato and celery root slices have been used. Gently press down the potatoes and celery root with the back of a spoon. Sprinkle the top of the casserole with the grated Comté cheese.

Bake for 45 minutes until golden brown and a knife inserted into the gratin encounters little resistance. If the cheese is browning too quickly, cover the dish with aluminum foil and continue baking. Let the gratin sit for 5 minutes before serving garnished with the minced fresh thyme.

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