I got compliments with this Celeriac and Potato Gratin from Stéphane Gaborieau, the Joël Rebuchon show. (it was 10 years ago when he still did daily cooking show on TV)
Ingredients for 4 people:
- 1 kg of potatoes, like Charlotte (potatoes that are firm and suitable for baking)
- ½ celeriac
- 1 liter of cream (liquid)
- 4 garlic cloves
- 1 bouquet garni (mine is 1 branch fresh thyme, with a bay leave, wrapped around with the leek)
- Fine salt and freshly ground pepper
Preparation
- Bring 1 liter of cream to a boil in a saucepan, Add 4 cloves of garlic previously peeled, 1 bouquet garni, salt and pepper.
- Peel 1 kg of potatoes, wash and cut into slices 3 to 4 mm thick, using a mandolin for convenience (do not wash after cutting). Peel ½ celeriac, split it in two and then cut into pieces.
Start by cooking the pieces of celery in the cream to a simmer for 5 minutes while stirring, then add the potato slices, reduce to a simmer and cook 15 minutes.- Preheat oven to 140° C in static position.
- Pour the potato slices and celery pieces in a baking dish, add the cooking cream. Slide the dish in the preheated oven and bake at 140 °C for 1.5 hour.
Serve and enjoy the celeriac and potato gratin with meat, for example venison or with a green salad and a glass of red wine.
