Potato and Celery Root Gratin

lifewise.canoe.ca

Ingredients:

2 pounds potatoes, peeled and cut into 1/4 -inch (.6 cm) slices

1 large celery root, peeled and cut in half, then cut into 1/8-inch (.3 cm) slices

1 clove garlic, peeled and minced

1 small onion, diced

2 tbsp. butter

2 tsp. (10 ml) fresh thyme leaves

3 cups (750 ml) heavy cream

sea salt and pepper to taste

Directions:

Melt the butter over medium heat in a skillet and cook the onion until soft. Add the garlic, thyme and the potatoes. Toss and then add the cream.

Cook the potatoes over medium heat until just starting to soften and the cream is starting to thicken. Season the mixture with salt and pepper to taste.

Place half of the celery root on the bottom of a buttered 9x13 ovenproof baking dish.

Using tongs, place half the potatoes over the celery root, overlapping as necessary. Place remaining half of celery root and then remaining potatoes. Pour cream over top.

Cover with foil and place in a preheated oven and bake for about 1 hour or until vegetables are tender. Uncover and continue to bake until the gratin is golden on top (about another 30 minutes).

The Cooper’s.