Traditional recipes

Potato and Celery Root Gratin with Leeks

Potato and Celery Root Gratin with Leeks

Ingredients

  • 1 sprig thyme plus 3 tsp. fresh thyme leaves, divided
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8' thick)
  • 1 pound celery root, peeled, very thinly sliced crosswise (1/8' thick)
  • Freshly ground black pepper

Recipe Preparation

  • Preheat to 350°. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

  • 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 a small bowl and set aside.

  • Butter a 3-qt. gratin dish with remaining 1 Tbsp butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 tsp. thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

  • Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25–30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes

,Photos by Christopher Testani

Nutritional Content

10 servings, 1 serving contains: Calories (kcal) 461.6 %Calories from Fat 70.4 Fat (g) 36.1 Saturated Fat (g) 22.1 Cholesterol (mg) 128.4 Carbohydrates (g) 25.9 Dietary Fiber (g) 2.7 Total Sugars (g) 2.6 Net Carbs (g) 23.2 Protein (g) 10.5 Sodium (mg) 153.9Reviews Section


Watch the video: Potato Gratin With Leek - (June 2021).