Potato and Celery Root Gratin

Name: Potato and Celery Root Gratin
Yield: serves 12
Ingredients: 2 tablespoons unsalted butter, plus more for the baking dish; 3 pounds russet potatoes, peeled; 2 pounds (2 large) celery root, peeled; 3 cloves garlic, minced; 2 cups whole milk; 2 cups heavy cream; 1 tablespoon kosher salt; Freshly ground black pepper; Whole nutmeg or pinch of ground nutmeg; 1/4 cup freshly grated Parmesan cheese

December 22, 2011

No one, no matter how calorie conscious, can pass up this luscious gratin. Winery chef Tom Sixsmith has perfected it, finding just the right proportion of potato to celery root and the ideal ratio of milk to cream. Serve with a grilled steak or a pork roast, or with a standing rib roast for a special occasion.

Recipe notes

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