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Gratin: Potato, Celery Root & Stilton Gratin

Source of Recipe

Bon Appetit, May 1993


List of Ingredients

2 pounds russet potatoes, unpeeled, thin sliced
1 pound celery root, peeled, halved, thin sliced
2 cups chicken broth
1 cup whipping cream
3 large green onions, thinly sliced
1/2 teaspoon celery salt
2 cups crumbled Stilton cheese


Recipe

Preheat oven to 400ºF. Combine first 6 ingredients in a heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally. Using slotted spoon, transfer half of vegetables to 9x13 baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.