Food recipes
Potato and Celery Root Gratin with Fontina Chee]se
Potato and Celery Root Gratin with Fontina Chee]se Ingredients: salt, table spices, pepper, black spices, nutmeg, ground shallots, raw celery, raw potatoes, raw, skin cream, whipped, cream topping, pressurized soup, c...
Potato and Celery Root Gratin with Fontina Chee]se
Ingredients:
salt, table
spices, pepper, black
spices, nutmeg, ground
shallots, raw
celery, raw
potatoes, raw, skin
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
cheese, fontina
Directions:
Preheat oven to 400 F. Mix salt, pepper and nutmeg in small bowl.
Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish.
Top with half of celery root and half of potatoes.
Sprinkle half of spice mixture over.
Repeat layering with remaining shallots, celery root, potatoes and spice mixture.
Bring cream and broth to simmer in medium saucepan.
Pour over vegetables.
Cover tightly with foil.
Bake until vegetables are almost tender, about 45 minutes.
Increase oven temperature to 450 F. Press potatoes with spatula to even thickness.
Bake uncovered until juices thicken, about 10 minutes.
Top with cheese.
Bake until cheese melts and browns, about 15 minutes.
Cool 15 minutes before serving.
Ingredients:
salt, table
spices, pepper, black
spices, nutmeg, ground
shallots, raw
celery, raw
potatoes, raw, skin
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
cheese, fontina
Directions:
Preheat oven to 400 F. Mix salt, pepper and nutmeg in small bowl.
Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish.
Top with half of celery root and half of potatoes.
Sprinkle half of spice mixture over.
Repeat layering with remaining shallots, celery root, potatoes and spice mixture.
Bring cream and broth to simmer in medium saucepan.
Pour over vegetables.
Cover tightly with foil.
Bake until vegetables are almost tender, about 45 minutes.
Increase oven temperature to 450 F. Press potatoes with spatula to even thickness.
Bake uncovered until juices thicken, about 10 minutes.
Top with cheese.
Bake until cheese melts and browns, about 15 minutes.
Cool 15 minutes before serving.