Recipe:

Celery Root and Potato Gratin

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Serves 12

Thinly sliced celery root and Yukon gold potatoes, baked with milk and nutty Emmentaler cheese and topped with breadcrumbs, make a decadent side dish. Celery root adds the savory complexity to this otherwise classic potato gratin.

Ingredients

1/2 tablespoon butter
1 1/2 cups reduced fat (2 percent) milk
2 cups half-and-half
2 teaspoons chopped garlic
2 tablespoons flour
Salt and pepper to taste
2 pounds celery root, peeled and thinly sliced
1 3/4 pounds Yukon gold potatoes, unpeeled and thinly sliced
1 1/2 cups regular or panko-style bread crumbs
1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
2 tablespoons chopped flat-leaf parsley

Method

Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.

Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. Set aside to let rest for 15 minutes. Garnish with parsley and serve.

Nutrition

Per serving (about 8oz/216g-wt.): 210 calories (80 from fat), 9g total fat, 5g saturated fat, 25mg cholesterol, 260mg sodium, 26g total carbohydrate (3g dietary fiber, 4g sugar), 8g protein

Tags: Make Ahead, Entertaining, Family Friendly, French, Low Sodium, Sugar Conscious, Vegetarian

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