Celeriac Gratin
A rich and creamy celeriac dish from France, topped with a crispy golden brown crust.
Ingredients
- ●2 large celeriac
- ●2 lovely spring onionsthinly sliced
- ●1 cup grated dutch cheesesuch as gouda or edam
- ●1 cup gratingrated, for topping
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel the celeriac and slice into 1/4 inch thick rounds.
- 3
In a large saucepan, combine the sliced celeriac and enough cold water to cover.
- 4
Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
- 5
Drain the celeriac and set aside.
- 6
In a separate saucepan, melt 2 tablespoons of butter over medium heat.
- 7
Add the sliced spring onions and cook until softened, about 3-4 minutes.
- 8
Add the grated cheese and stir until melted and smooth.
- 9
In a greased 9x13 inch baking dish, create a layer of celeriac slices.
- 10
Top with some of the cheese mixture, followed by a sprinkle of grated gratin.
- 11
Repeat the layers, ending with a layer of cheese on top.
- 12
Dot the top of the gratin with the remaining butter.
- 13
Bake for 25-30 minutes, or until the top is golden brown and the celeriac is tender.