Here is a great recipie we found over the Thanksgiving weekend. We were up in the Bay Area at Erin's aunt and uncles house and wanted to contribute to the meal. This was the hit of Thanksgiving dinner!
from Epicurious.com
Ingredients
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup thinly sliced shallots
2 1-pound celery roots, peeled, halved, thinly sliced
2 pounds potatoes, peeled, thinly sliced (NOTE:WE USED TAN SWEET POTATOES)
2 cups whipping cream
1 cup canned chicken broth
8 ounces Fontina cheese, grated
Preparation
Preheat oven to 400° F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450° F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.
No comments:
Post a Comment