Potato, celery root and stilton gratin

1 servings

Ingredients

Quantity Ingredient
2 pounds Russet potatoes; unpeeled, thinly
; sliced
1 pounds Celery root; (celeriac), peeled,
; halved, thinly
; sliced
2 cups Low-salt chicken broth
1 cup Whipping cream
3 larges Shallots; thinly sliced
½ teaspoon Celery seeds
2 cups Crumbled Stilton cheese

Directions

Preheat oven to 400F. Combine first 6 ingredients in heavy large skillet.

Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.

Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish.

Season with salt and pepper. Sprinkle ¾ cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle ¾ cup cheese over. Cover with foil; bake 45 minutes.

Uncover; sprinkle with remaining ½ cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.

Serves 6.

Bon Appetit May 1993

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