Celery Root, Carrot, and Potato Gratin Recipe

Name: Celery Root, Carrot, and Potato Gratin
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Ingredients: 2 cups heavy cream; 8 tbsp. unsalted butter; 4 fresh bay leaves; 8 cloves garlic, peeled and crushed; 4 large carrots, peeled and cut crosswise into 1/4-inch-thick slices; 4 large russet potatoes, peeled and cut crosswise into 1/4-inch-thick slices; 1 large yellow onion, thinly sliced lenghwise; 1 small celery root, peeled and cut crosswise into 1/4-inch-thick slices; 2 tbsp. thyme leaves; Kosher salt and freshly ground black pepper; 5 oz. Gruyère cheese; 2 cups fresh bread crumbs

Ingredients

2 cups heavy cream
8 tbsp. unsalted butter
4 fresh bay leaves
8 cloves garlic, peeled and crushed
4 large carrots, peeled and cut crosswise into 1/4-inch-thick slices
4 large russet potatoes, peeled and cut crosswise into 1/4-inch-thick slices
1 large yellow onion, thinly sliced lenghwise
1 small celery root, peeled and cut crosswise into 1/4-inch-thick slices
2 tbsp. thyme leaves
Kosher salt and freshly ground black pepper
5 oz. Gruyère cheese
2 cups fresh bread crumbs

	PREP TIME 10m	COOK TIME 18m	TOTAL TIME 28m
YIELD 8 servings

Instructions

Heat the oven to 350°. In a large saucepan, heat the cream with the butter and bay leaves over medium-high.
Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil.
Reduce the heat to maintain a steady simmer and cook, stirring gently, until tender but not breaking, about 18 minutes.
Remove the pan from the heat, stir in the thyme, and scrape into a 3-qt. round baking dish. Season the gratin with salt and pepper.
Using a box grater, grate the Gruyère into a medium bowl and then toss with the bread crumbs.
Sprinkle the cheese and bread crumbs over the vegetables and bake until the topping is golden brown and the gratin is bubbling in the center, about 30 minutes.