John Myers
Celery and Potato Gratin
The perfect celery and potato gratin recipe with a picture and simple step-by-step instructions.
- 500 g Celeriac fresh
- 500 g New potatoes
- 250 g Sweet potatoes
- Fresh thyme
- 200 ml Cream
- 200 g Sour cream
- 100 ml Vegetable broth
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- Tellicherry pepper
- Freshly grated nutmeg
- 1 Solo garlic
- 200 g Grated Emmental
- Peel the celery and sweet potatoes and cut into thin slices. Wash the potatoes, do not peel them, because the new potatoes have such a nice thin skin! Then cut into thin slices. Wash thyme! Peel and press garlic!
Preheat the oven to 180 degrees!
- Mix the cream, sour cream, vegetable stock, seasoned salt, garlic pepper, seasoned salt, pepper, nutmeg, thyme, garlic and mix well with the vegetables! Put in a baking dish and sprinkle with cheese!
- Bake the gratin in the preheated oven for 40 minutes!
- There was also a grilled entrecote steak
Facebook Comments