Potato and Celery Root Gratin with Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
3 cup(s) heavy cream |
2 clove(s) garlic peeled |
1 sprig(s) thyme plus 3 tsp fresh thyme leaves divided |
2 tablespoon(s) unsalted butter, divided |
3 leeks white and pale green parts only halved lengthwise, thinly sliced crosswise |
kosher salt |
2 pound(s) russet potatoes peeled thinly sliced |
1 pound(s) celery root peeled thinly sliced |
2 cup(s) grated gruyere cheese |
freshly ground pepper |
Directions:
1. Preheat to 350 degrees. Heat cream, garlic, and thyme spring in a medium saucepan just until bubbles begging to form around edge of pan. Remove from heat and set aside to steep.
2. Melt 1 Tbsp butter in a medium skillet over medium heat. Add leeks season with salt and cook, stirring often, until tender (do not brown). 10-12 minutes. Transfer to bowl and set aside.
3. Butter a 3 qt gratin dish with remaining 1 Tbsp of butter. Layer 1/3 of potao slices and 1/3 celery root slices evenly over bottom of baking dish. Cover with 1/3 of the leeks, then 1/3 gruyere. Sprinkle with salt, pepper and tsps thyme leaves.Repeat layers twice more. Strain cream mixture into a medium pitchcher and pour over vegetables.
4. Set gratin dis on a large rimmed baking sheet and coer tightly with foil. Bake for 1 hour. Carefully remove foil: continue baking until top is ogled brown and sauce is bubbliing, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room reptant with foil and rewarm in a 300 degree oven until hot, about 20 minutes.
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