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Celery and sweet potato gratin à la Gabi

updated

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Ingredients for 4 servings:

  • 300 g celeriac, peeled, thinly sliced
  • 300 g sweet potatoes, peeled and thinly sliced
  • 800 g potatoes, mainly waxy, peeled, cut into thin slices
  • 500 ml vegetable broth, possibly from instant powder
  • 400 ml cream
  • 4 tbsp Parmesan, freshly grated
  • 2 pinches of nutmeg, freshly grated
  • Salt and pepper, white, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the celery, sweet potatoes, and potatoes in the vegetable broth for 5 minutes, drain, and transfer to a casserole dish. Season the cream with Parmesan cheese, nutmeg, salt, and pepper, pour over the potatoes, and bake in a preheated oven at 180°C (convection oven) for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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