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Potatoes
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"To cook is to
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Root
Vegetable Gratin
 
"I have made a lot of mistakes
falling in love, and regretted most
of them,
but never the potatoes that went with
them."
- Nora Ephron, "Heartburn"
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Still Life with Red Wing Crocks
John Stuart Ingle
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Root Vegetable Gratin
Bon Appetit Archives
1/2 tablespoon butter, melted
2 pounds russet potatoes, peeled, thinly sliced
(about 5 cups, 1/8 inch
thick)
8 ounces carrots, peeled, thinly sliced (1/8 inch thick)
1 1/4 cups grated extra-sharp Cheddar (about 3 1/2 ounces)
4 ounces celery root, peeled, thinly sliced (eight slices,
1/8 inch
thick)
2 cups whipping cream
[We like to add thinly sliced onions and minced garlic to this dish.]
Preheat oven to 400 degrees F. Brush a 13-by-9-by-2-inch glass baking
dish
with melted butter. Arrange 1/4 of potatoes evenly over bottom of baking dish. Arrange half
of carrots evenly over potatoes. Arrange 1/4 of potatoes evenly over carrots. Sprinkle with
salt and pepper. Sprinkle 1/2
cup of cheese over. Arrange celery root evenly over cheese;
arrange 1/4
of potatoes evenly over celery root. Arrange remaining carrots evenly over
potatoes. Arrange remaining potatoes evenly over carrots. Sprinkle with
salt and pepper.
Pour cream over vegetables. Sprinkle remaining 3/4 cup
cheese over top. Cover vegetables
with foil and bake 30 minutes. Uncover and bake until vegetables are tender and top is
golden, about 35 minutes longer. Remove gratin from oven and let cool 15 minutes. Serves
8.
Note: If you have difficulty finding celery root
(celeriac) in your area, feel
free to substitute the root vegetable of your choice –
turnip, parsnip, rutabaga.
Also, 1 cup chicken stock or broth can be substituted for 1 cup
of the cream if
you would like to lighten things up a bit. (MG)
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