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Potato and Celeriac Gratin | Hearty & Savory Baked
(0)
65 min
Under an hour
Knuspr-Küche
Klassischer deutscher Herbstgenuss aus dem Ofen: Feine Scheiben von Kartoffeln und aromatischem Knollensellerie in cremigem Muskat-Knoblauch-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 convection). Thoroughly grease a large baking dish with about 10 g of the softened butter.
Thoroughly wash and peel the potatoes and celeriac, then slice them into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife.
Peel the garlic cloves and chop very finely or press through a garlic press. Wash the parsley, pat dry, and finely chop.
Chef's tip
To ensure the potatoes and celeriac cook evenly, both vegetables should be sliced to the exact same thickness. A mandoline saves time and ensures a perfect layering result.
If you prefer an especially flavorful crust, you can mix the mountain cheese in equal parts with mature Emmental or aged Gouda.
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