Potato & celeriac gratin
The ingredient of Potato & celeriac gratin
- 600ml thickened cream
- three garlic cloves, sliced
- 4 thyme sprigs
- 1 large celeriac, peeled (see word)
- 2 massive potatoes, peeled
- 1-2 tablespoons truffle oil (see word)
- 50g grated Gruyere cheese
The instruction how to make Potato & celeriac gratin
- Preheat the oven to a hundred ninetyu00b0C and grease a 1.5-litre baking dish. Place the cream, garlic and thyme in a pan and convey to simply below boiling point, then stand for 15 minutes to infuse.
- Meanwhile, very thinly slice celeriac and potato (a mandoline is good). Toss celeriac and potato collectively, then layer inside the greased baking dish, pouring over some cream combination, drizzling with a little truffle oil and seasoning between each layer, till youve got 6-eight layers. Scatter the cheese on pinnacle.
- Cover with a layer of baking paper and a layer of foil, then bake for 45 minutes. Remove the paper and foil, then bake for a in addition 15 minutes or till gentle, bubbling and golden.
Nutritions of Potato & celeriac gratinfatContent: 491.862 calories
saturatedFatContent: 46 grams fat
carbohydrateContent: 26 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 7 grams protein