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Potato and Celeriac Gratin


Potato and Celeriac Gratin Recipe

Ingredients:
  • 1½ pounds large Yukon Gold or russet potatoes, peeled and very thinly sliced
  • 1½ pounds celeriac (celery root), peeled and very thinly sliced
  • 2 cups whole milk
  • 2 cups cold water
  • 3 plump cloves garlic, peeled, halved, green germs removed, minced
  • ¾ teaspoon fine sea salt
  • 3 bay leaves, preferably fresh
  • A bunch of fresh thyme, tied with cotton twine or secured in a wire mesh ball
  • Freshly grated nutmeg
  • Freshly ground black pepper
  • 1 cup heavy cream
  • 2 cups (about 8 ounces) freshly grated imported French or Swiss Gruyere cheese
  • 1 tablespoon fresh thyme leaves
  • A 2-quart gratin dish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 361kcal (18%)
Total Fat 23g (35%)
Saturated Fat 13g (67%)
Cholesterol 78mg (26%)
Total Carbohydrate 27g
Dietary Fiber 3g
Sugars 5g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.9429947424


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