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Potato and Celeriac Gratin | Savory & Golden Brown
(0)
65 min
Under an hour
Knuspr-Küche
Cremiger, herrlich wärmender Ofengenuss für den Herbst: Zarte Kartoffel- und würzige Knollenselleriescheiben in feinem Knoblauch-Muskat-Rahm, vollendet mit einer goldbraun überbackenen Kruste aus herzhaftem Bergkäse.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Thoroughly grease an ovenproof baking dish with a little butter.
Thoroughly wash the potatoes and celeriac, peel, and cut into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife.
Peel the garlic cloves and finely chop or press them. Wash the parsley, shake dry, and chop finely.
Chef's tip
To ensure the potatoes and celeriac cook evenly, the slices should be cut as uniformly thin (approx. 2 mm) as possible. A mandoline ensures perfect results.
For an extra hearty touch, finely diced smoked bacon or caramelized onions between the vegetable layers also taste delicious.
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