Best Potato Celery Root And Fontina Gratin Recipes

Potato and Celery Root Gratin with Fontina Chee]se image

Yield Serves 8 to 10

Number Of Ingredients 9

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 russet potatoes, peeled, thinly sliced
2 cups whipping cream
1 cup canned chicken broth
8 ounces Fontina cheese, grated

Steps:

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.

POTATO, CELERY ROOT AND FONTINA GRATIN image

Yield 6 to 8

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 pounds russet potatoes, peeled, thinly sliced
1 1/4 cups whipping cream
1 1/4 cups canned low-salt chicken broth
1 14- to 16-ounce celery root, peeled, halved lengthwise, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon celery seeds
1/8 teaspoon grated nutmeg
1 1/2 cups grated Fontina cheese (about 6 ounces)

Steps:

Preheat oven to 400F. Lightly butter 11x7x2-inch glass baking dish. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add sliced leeks and saute until wilted, about 4 minutes. Add potatoes, whipping cream, chicken broth, celery root, 1 teaspoon salt, 1/2 teaspoon pepper, celery seeds and nutmeg; bring to boil, stirring occasionally to separate vegetables. Boil 5 minutes. Transfer half of potato mixture to prepared baking dish. Sprinkle with half of grated cheese. Top with remaining potato mixture. Cover with foil and place on large baking sheet. Bake 45 minutes. Uncover and bake until juices thicken, about 15 minutes longer. Sprinkle with remaining grated cheese and bake until golden brown, about 15 minutes longer. Let gratin stand 10 minutes and serve.