Best Potato Celery Root And Stilton Gratin Recipes

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GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER



Potato and Celery Root Gratin With Caper Brown Butter image

This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can't find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.

Provided by Yotam Ottolenghi

Categories     casseroles, main course, side dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons/80 grams unsalted butter
2 tablespoons olive oil, plus more for foil
2 medium yellow onions, peeled, halved and sliced into thin half-moons (about 12 ounces/360 grams)
Salt and black pepper
5 garlic cloves, minced
2 tablespoons thyme leaves, plus 3 sprigs
1 1/2 tablespoons white miso
3/4 cup/180 milliliters dry white wine
1 large celery root (celeriac) (about 1 3/4 pounds/800 grams), peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons (about 1 1/3 pounds/600 grams peeled)
1 1/2 pounds/680 grams Yukon Gold potatoes, peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons
1 tablespoon all-purpose flour (plain flour)
1 1/4 cups/300 milliliters chicken stock (or vegetable stock)
5 1/2 ounces/150 grams Gruyère, roughly grated (1 1/2 packed cups)
2 1/2 tablespoons nonpareil capers, drained and patted dry
2 lemons
1/4 lightly packed cup/10 grams finely chopped fresh chives

Steps:

  • Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
  • In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
  • Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
  • Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
  • Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

STILTON POTATO GRATIN



Stilton Potato Gratin image

Categories     Cheese     Potato     Side     Bake     Casserole/Gratin     Blue Cheese     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds russet potatoes (about 5 medium), peeled, thinly sliced
8 ounces Stilton cheese or other blue cheese, crumbled
1 1/3 cups canned low-salt chicken broth
2 tablespoons (1/4 stick) butter, cut into small pieces

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potato slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
  • Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
  • Transfer pan to rack and let stand 5 minutes. Serve hot.

CELERY ROOT GRATIN



Celery Root Gratin image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 9

3 pounds potatoes
4 pounds celery root
1 cup heavy cream
1 stick butter
1/2 teaspoon saffron
2 cloves garlic, minced
2 1/2 cups gruyere
Salt and pepper
1/2 cup chopped flat leaf parsley

Steps:

  • Peel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add salt to each.
  • Boil the potatoes and celery root until soft, and then drain them.
  • Pour the heavy cream into a pot and bring it to a boil. Add the butter, saffron, garlic, and 1 cup of the gruyere. Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow.
  • Puree drained celery root in food processor, gradually adding yellow cream mixture.
  • Mash the drained potatoes to a rough texture.
  • Add pureed celery root to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and pepper.
  • Butter a 13 by 9-inch gratin dish and put the puree in it. Sprinkle with the parsley.
  • Bake at 400 degrees for about 15 minutes.

STILTON POTATO GRATIN



Stilton Potato Gratin image

A potato recipe for you blue cheese lovers out there! Very easy to make and it tastes wonderful-great with steaks!

Provided by Leslie in Texas

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 4

2 1/2 lbs russet potatoes, peeled and thinly sliced (about 5 medium)
8 ounces Stilton cheese or 8 ounces other blue cheese, crumbled
1 1/3 cups low sodium chicken broth
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees.
  • Butter (or spray with Pam) a 13X9X2 inch baking dish.
  • Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
  • Sprinkle half of cheese over potatoes.
  • Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
  • Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
  • Pour broth over, sprinkle with salt and pepper and dot the top with butter.
  • Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
  • Transfer pan to rack and let stand 5 minutes.
  • Serve hot.

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