Celery Root Potato Gratin Food Network at Douglas Alford blog

Celery Root Potato Gratin Food Network. David malosh for the new york times. Put potatoes and celery root in separate pots and add salt to each.  — preheat the oven to 375 degrees f. Sprinkle thyme over each layer. Peel the celery root, then quarter and slice 1/4 inch thick. Line a baking sheet with paper towels.  — butter a rectangular baking dish and layer leeks, potatoes and celery root. potato and celery root gratin with caper brown butter recipe. Kosher salt and freshly ground white pepper. 2 pounds celery root, peeled and cut into 1/2 inch chunks. Peel and coarsely chop the potatoes and the celery root. Boil the potatoes and celery root until soft, and then. Top with a layer of half of the cheese.  — layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. 1 1/2 cups gruyere or comte cheese, grated.

Potato & Celery Root Gratin with Leeks recipe
from www.epicurious.com

 — layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. 2 pounds celery root, peeled and cut into 1/2 inch chunks. 2 pounds russet potatoes, peeled and cut into 1/2 inch chunks.  — preheat the oven to 375 degrees f. Kosher salt and freshly ground white pepper. Peel the celery root, then quarter and slice 1/4 inch thick. Boil the potatoes and celery root until soft, and then. Line a baking sheet with paper towels. Top with a layer of half of the cheese. Sprinkle thyme over each layer.

Potato & Celery Root Gratin with Leeks recipe

Celery Root Potato Gratin Food Network  — layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. 2 pounds celery root, peeled and cut into 1/2 inch chunks.  — preheat the oven to 375 degrees f.  — layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. 1 1/2 cups gruyere or comte cheese, grated. David malosh for the new york times. Boil the potatoes and celery root until soft, and then. Peel and coarsely chop the potatoes and the celery root. 2 pounds russet potatoes, peeled and cut into 1/2 inch chunks. Peel the celery root, then quarter and slice 1/4 inch thick. Top with a layer of half of the cheese. Put potatoes and celery root in separate pots and add salt to each. Line a baking sheet with paper towels. Kosher salt and freshly ground white pepper.  — butter a rectangular baking dish and layer leeks, potatoes and celery root. Sprinkle thyme over each layer.

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