Provider Farm

From our fields, for your family

Potato, celeriac and Leek Gratin

Course: 
A creamy side dish for a chilly day. True comfort food. Lighten it up by replacing cream with milk.
Ingredients: 
  • 3 cups heavy cream
  • 2 garlic cloves, peeled
  • 1 sprig thyme plus 3 tsp. fresh thyme leaves, divided
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • Kosher Salt
  • 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8' thick)
  • 1 pound celery root, peeled, very thinly sliced crosswise (1/8' thick)
  • 2 cups grated Gruyère
  • Freshly ground black pepper
Directions: 

Preheat to 350°. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

Melt 1 Tbsp. butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10–12 minutes. Transfer to a small bowl and set aside.

Butter a 3-qt. gratin dish with remaining 1 Tbsp butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 tsp. thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25–30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes

Credit: 
Bon Appetit