Potato & Celery Root Gratin with Leeks

• Vegetarian
• Gluten free

• Produce

  • 1 lb Celery root
  • 2 Garlic cloves
  • 3 Leeks
  • 2 lbs Russet potatoes
  • 1 sprig Thyme plus

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Gruyere, grated
  • 3 cups Heavy cream

Found on epicurious.com

Description

Ingredients

• 3 cups heavy cream
• 2 garlic cloves, peeled
• 1 sprig thyme plus 3 teaspoons 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
• Kosher salt
• 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
• 1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
• 2 cups grated Gruyère
• Freshly ground black pepper

Directions

• Preparation Preheat oven to 350°F. 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 tablespoon 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-quart gratin dish with remaining 1 tablespoon 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 teaspoon 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.

Nutrition