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Celeriac and potato gratin

Name: Celeriac and potato gratin
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 450ml pure (thin) cream; 1 tsp caraway seeds, toasted; 1 garlic clove, crushed; 1 tsp fennel seeds, toasted; 2 bay leaves; 1/4 tsp ground cloves; Zest of 1/2 a lemon; 2 tsp melted butter; 1kg Dutch cream potatoes, peeled; 1 cup coarsley grated peeled celeriac (about 1/2 a celeriac); 6 slices prosciutto, torn; 3/4 cup (180g) fresh ricotta; 150g grated fontina cheese

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https://healthimprovements.info/recipes/celeriac-potato-gratin/w4PLzaeM — Celeriac and potato gratin.

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by Phoebe Wood

Dec 01, 2017

This is anything but your average veggie bake.

450ml pure (thin) cream
1 tsp caraway seeds, toasted
1 garlic clove, crushed
1 tsp fennel seeds, toasted
2 bay leaves
1/4 tsp ground cloves
Zest of 1/2 a lemon
2 tsp melted butter
1kg Dutch cream potatoes, peeled
1 cup coarsley grated peeled celeriac (about 1/2 a celeriac)
6 slices prosciutto, torn
3/4 cup (180g) fresh ricotta
150g grated fontina cheese

Method

1.

Place cream, caraway seeds, garlic, fennel, bay leaves, cloves and zest in saucepan over medium heat. Season. Bring to a simmer, then remove from heat and set aside to infuse.
2.

Preheat oven to 200°C. Brush a 1.25L baking dish with butter.
3.

Working with 1 potato at a time, use a mandoline to thinly slice, keeping the slices grouped together. Arrange potatoes snugly in prepared dish, wedging grated celeriac between potato. Pour over infused cream, then wedge torn prosciutto between potato. Dollop ricotta between any gaps.
4.

Place gratin on a baking tray and cover with baking paper, then foil. Bake for 1 hour 20 minutes or until potato is tender. Remove foil and baking paper, and scatter with fontina. Bake for a further 30 minutes until golden and bubbling. Set aside to rest for 10 minutes before serving.