Potato and Celeriac Gratin

Ingredients

• 1½ pounds large Yukon Gold or russet potatoes, peeled and very thinly sliced
• 1½ pounds celeriac (celery root), peeled and very thinly sliced
• 2 cups whole milk
• 2 cups cold water
• 3 plump cloves garlic, peeled, halved, green germs removed, minced
• ¾ teaspoon fine sea salt
• 3 bay leaves, preferably fresh
• A bunch of fresh thyme, tied with cotton twine or secured in a wire mesh ball
• Freshly grated nutmeg
• Freshly ground black pepper
• 1 cup heavy cream
• 2 cups (about 8 ounces) freshly grated imported French or Swiss Gruyere cheese
• 1 tablespoon fresh thyme leaves
• A 2-quart gratin dish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag