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Potato and Celery Gratin

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Potato and Celery Gratin

The perfect potato and celery gratin recipe with a picture and simple step-by-step instructions.

  • 400 g Potatoes
  • 100 g Celery root
  • Salt, pepper, grated nutmeg
  • 75 g Grated mountain cheese or Parmesan
  • 100 ml Milk
  • 100 ml Cream
  • 1 Tbsp, heaped Breadcrumbs
  • Flakes of butter
  1. Preheat the oven to 180 ° C (fan oven: 160 ° C). Butter a casserole dish (or portion molds). Peel, wash and slice or slice the potatoes and place in a bowl. Peel and wash the celeriac and cut into fine slices, add to the potatoes. Season with salt, pepper and nutmeg, add grated cheese and mix everything together well. Put the potato mix in a prepared casserole dish (or portion mold).
  2. Bring the milk and cream to the boil and spread over the potato and celery mix. Sprinkle with breadcrumbs and put flakes of butter on top.
  3. Bake in the preheated oven on the middle rack for about 1 hour.
  4. Tastes good with pan-fried food.
Dinner
European
potato and celery gratin

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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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