| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Ground nutmeg |
| 3/4 |
c |
Thinly sliced shallots |
| 2 |
|
Celery roots; peeled, halved, |
|
|
; thinly sliced |
|
|
; (1-pound) |
| 2 |
lb |
Russet potatoes; peeled, thinly |
|
|
; sliced |
| 2 |
c |
Whipping cream |
| 1 |
c |
Canned chicken broth |
| 8 |
oz |
Fontina cheese; grated |
INSTRUCTIONS
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 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.
Serves 8 to 10.
Bon Appetit November 1994
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